Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
Prep:5 mins
Serves 3
1 tbsp olive oil1 onion, diced2 x 70g packs pancetta cubes1 carrot (about 120g), finely diced1 tsp ground cumin½ tsp turmeric2 garlic cloves, finely chopped1 chilli, sliced2 low-salt stock cubes250g red lentils, rinsed
STEP 1Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.STEP 2Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.STEP 3Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.STEP 4Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.STEP 5Serve the soup with a sprinkle of crispy lardons on top.
