Spiced Red Lentil and Bacon Soup
- 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.