Lentil and Bacon Soup
Lentil and Bacon Soup

Ingredients

Method

  • 1 tbsp olive oil
  • 1 diced onion
  • 150g cubed pancetta
  • 1 carrot, diced
  • 1 tsp ground cumin
  • 1⁄2 tsp ground turmeric
  • 2 chopped garlic cloves
  • 1 sliced chilli
  • 2 veg stock cubes
  • 250g red lentils, rinsed
  • Heat the olive oil in a big saucepan, and lightly fry the onion, garlic, carrot, and half the pancetta for 10 minutes, or until the onion is nicely softened. Add the cumin, turmeric, and chilli, and cook for 2 minutes more.
  • Pour in 1.25 litres of boiled water, chuck in the stock cubes, and add the lentils. Bring up to the boil, and then simmer for 20 minutes - you’ll need to stir occasionally to stop the lentils from sticking. Fry the remaining pancetta in a small pan until nice and crispy, and serve the soup in a bowl with a topping of the fried meat.
30 mins
3 serving
This recipe pairs perfectly with the Karatta 'The Great Cabsy' Cabernet Syrah 2018 from Robe, Australia.

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