Lins- och baconssoppa

👩‍🍳 Gör så här

1. 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.
2. 2
   Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
3. 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.
4. 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.
5. 5
   Serve the soup with a sprinkle of crispy lardons on top.