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 :)
The best soup - serve with crusty bread for a great meal (serves 8)
just like nana makes it!
Easy and filling, perfect for the busy student
Nice thick soup, perfect for winter!
Very easy and taisty, but made easier by a slow cooker or casoroldish.