Artichoke focaccia
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Lentil & bacon soup
Serves 3
Easy
Prep:
Cook:
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
Skip to ingredients
- 1 tbsp olive oil
- 1 oniondiced
- 2 x 70g packs pancetta cubes
- 1 carrot(about 120g), finely diced
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 garlic clovesfinely chopped
- 1 chillisliced
- 2 low-salt stock cubes
- 250g red lentilsrinsed
Nutrition: per serving
- kcal526
- fat19g
- saturates6g
- carbs54g
- sugars8glow
- fibre8ghigh
- protein30ghigh
- salt1.8g
Method
step 1
Heat 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 2
Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
step 3
Pour 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 4
Meanwhile, 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 5
Serve the soup with a sprinkle of crispy lardons on top.
