Lentil soup with bacon

JanaBy Jana    

October 22, 2014

Lentil soup with bacon 0 5 0

Blend your storecupboard pulses with garam masala, chilli and garlic to create this robust soup with crispy pancetta topping.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins


1Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta. Cook on a low to medium heat for 10 minutes until the onions are soft.

2Add the garam masala, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

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.

4Use the hand blender to make the soup smoother

5Meanwhile, 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.

6Serve the soup with a sprinkle of crispy lardons on top.


1 tbsp olive oil

1 onion, diced

2 x 70g packs pancetta cubes

½ tsp garam masala

2 garlic cloves, finely chopped

1 chilli, sliced

2 veg stock cubes

250g red lentils, rinsed

250g green lentils, rinsed

salt and grounded pepper for seasoning


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