Hairy Bikers Bacon And Lentil Soup Food

LENTIL & BACON SOUP

Steps:

• 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.

BEEF, BACON AND LENTIL SOUP

Steps:

• Dissolve the beef soup base or the beef bouillon cube in the warm water.
• Combine the lentils and the cold water in a soup pot and bring to a boil.
• Lower the heat, cover, and simmer for 45 minutes.
• While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
• Add the ground chuck to the skillet and brown. Drain well.
• Add the beef, bacon and vegetables to the lentils.
• Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
• Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
• Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.