Lentil and bacon soup

Lentil and bacon soup

By
From
Diabetes
Serves
2

This old classic is perfect for keeping the blood sugar nice and even, not to mention the most important thing: it is a heavenly flavour combination.

Ingredients

Quantity Ingredient
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon olive oil
200g smoked bacon lardons
1/4 teaspoon turmeric
1/2 teaspoon ground coriander
250g red lentils
500ml vegetable stock
sea salt
freshly ground black pepper
2 cherry tomatoes, chopped, (optional)
4 sprigs coriander, chopped, (optional)

Method

  1. Sauté the onion and garlic in the olive oil, until the onion starts to soften.
  2. Add the bacon lardons and continue to sauté until they have cooked (about three or four minutes). Add the spices and mix well.
  3. Stir in the lentils and one-third of the stock. Bring to the boil, then reduce the heat and allow to simmer until the stock reduces and the soup thickens, stirring frequently to avoid sticking. Add more stock little and often at this point, until the finished soup resembles a thin porridge. Season to taste and serve, with the chopped tomatoes and coriander, if you like.
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