Published Tuesday, 19 November, 2013 by Amy
heat the olive oil in a large saucepan.
add the onion, bacon and the carrot.
cook on a low to medium heat for 10 minutes or 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 arent sticking.
sere with crusty roll :)
just like nana makes it!
The best soup - serve with crusty bread for a great meal (serves 8)
simple ingredients make a tasty and hearty soup
Don't waste the insides of your pumpkins this year - use them!
Easy and filling, perfect for the busy student