Lentil and Bacon Soup with Turmeric

INGREDIENTS

• 1 tbsp olive oil

• 1 onion, diced

• 2 x 70g packs pancetta cubes

• 1 carrot (about 120g), finely diced

• 1 tsp ground cumin

• 1 – 2 tsp Turmeric4All

• 2 garlic cloves, finely chopped

• 1 chilli, sliced (optional)

• 2 low-salt vegetable stock cubes

• 250g red lentils, rinsed

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METHOD

1. 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.

2. Add the cumin, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

3. 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.

4. 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.

5. Just before serving stir the Turmeric4All through the soup.

6. Serve the soup with a sprinkle of crispy lardons on top.

Recipe adapted from bbcgoodfood.com, March 2012

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Hi, I'm Alison Carroll.

I have been affectionately known as The Turmeric Lady because I've discovered the miracle of Turmeric and used it for years to manage my pain and boost my immune system and then supporting thousands of people on their healing journeys towards optimal health.

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