Spiced Red Lentil and Bacon Soup

Spiced Red Lentil and Bacon Soup served in a white bowl topped with cracked black pepper
  • 4 servings
  • Cook 30 minutes, 10 minutes to prepare
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  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 70g smoked bacon lardons
  • Pinch dried chilli flakes OR
  • 1 fresh chilli, finely chopped
  • 1tsp cumin seeds
  • 350g butternut squash, (peeled weight) diced
  • 200g dried red lentils
  • 400g can chopped tomatoes
  • 1tsp runny honey
  • 600ml vegetable stock


1 Heat the olive oil in a large saucepan and cook the onion gently for 5 minutes until beginning to soften. Stir in the bacon lardons and cook for a further 3 – 4 minutes.

2 Add the chilli, cumin, squash and red lentils and toss together.

3 Add the chopped tomatoes, honey and stock then simmer for 20 minutes until very tender.

4 Serve chunky or place half in a food processor or blender, blend until smooth then return to the pan and mix through.