Bacon & Lentil Soup with a bit of Spice
It’s back to work tomorrow, and with the weather being so cold at the moment, it’s nice to have something warming for lunch. Soups are always so simple to make, simple to refreeze, and suitable for reheating as required.
Lentils are high in fibre, meaning that you feel full up for longer. The bacon of course can be omitted, but gives an extra ‘smoky’ flavour to the soup.
Garam Masala is a mixture of spices that can be bought pre-mixed. However, if you have the ingredients at home, you can do it yourself. However, there are many variations, as it is a regional recipe (which may make it easier to find the recipe most suitable to you).
- 2 tablespoons olive oil
- 2 rashers of bacon (you could use 4 of streaky bacon if you wish)
- 1 large onion
- 1 teaspoon cumin seeds (ground with mortar & pestle)
- 1 teaspoon coriander seeds (ground with mortar & pestle)
- 2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 tablespoon tomato puree
- 240g red lentils
- 800 ml chicken stock (I keep a supply of home made stock in the freezer)
Finely chop the onion and bacon. Add the olive oil to a pan, heat and then saute the onion and bacon over a medium heat for a few minutes until softened. Add the spices, and the tomato puree. Stir well, and cook for a further 2 minutes. Add the lentils, and the stock. Stir well, bring to the boil, and then simmer for around 20-25 minutes. Allow the mixture to cool, and then blend to a puree. If the texture is too thick, then some water can be added when reheated.