Kim's Kitchen

1 tbsp olive oil
1 onion, diced
2 x 70g packs pancetta cubes
1 carrot (about 120g), finely diced
1 tsp ground cumin
½ tsp turmeric
2 garlic cloves, finely chopped
1 chilli, sliced
2 low-salt stock cubes
250g red lentils, rinsed

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.

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

 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.

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.

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