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- Dish type
- Bean and lentil soup
- Lentil soup
Found a similar recipe for lentil soup and decided to add bacon lardons to it. This hearty lentil soup is a perfect winter warmer.
Northamptonshire, England, UK
26 people made this
- 1 onion, diced
- 200g bacon lardons
- 1 tablespoon olive oil
- 1 chilli, diced and deseeded
- 190g red lentils
- 400g tin chopped tomatoes
- 250ml water
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- salt and pepper to taste
- soured cream (optional)
- crusty roll (optional)
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Heat up olive oil in sauce pan. Fry off onions until they start to turn brown. Add bacon lardons and fry off with onions until they are nearly cooked.
- Add the chilli, red lentils, tomatoes, water, cumin and basil, and keep stirring. Once the soup starts to boil, turn the heat down to low and leave to simmer for 20-25 minutes. Add more water to the soup if you feel its too thick, but this may reduce the taste later.
- Once the soup is to your satisfaction, season it and stir it in. Then use a hand blender or food mixer to smooth the soup to your desired consistency (whether you require a thick hearty soup, or a thin smooth soup).
- Serve the soup with a crusty roll and a dollop of soured cream on the soup.
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For the vegetables
- 100g/3½oz toor dal (yellow split pigeon peas), well rinsed
- 1 small onion, chopped
- 100g/3½oz carrots, cut into 2cm/¾in chunks
- 100g/3½oz pumpkin or butternut squash, peeled and cut into 2cm/¾in chunks
- 100g/3½oz green beans, cut into 2cm/¾in lengths
- 1 medium tomato, chopped
- 1½ tsp ground turmeric
- 1½ tsp sugar
- 1½ tsp salt
For the masala
- 50ml/2fl oz vegetable oil
- 1 tsp chana dal
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 4 dried Kashmiri chillies with seeds
- handful fresh curry leaves
- 1 tsp asafoetida
For the tarka
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Syn Free Spicy Carrot and Lentil Soup
Simple but tasty Syn Free Spicy Carrot and Lentil Soup - filling and packed with flavour.
This is actually a recipe I have been making for years. I used to always make up a big pot of this when I was doing Weight Watchers as it was really low in points of course on Slimming World it is totally syn free and SP friendly too, which is even better.
There are such basic ingredients in this Spicy Carrot and Lentil Soup, yet it is really filling and comforting on a cold winter's day.
If you want to add some protein to this, it would be great with the shredded cooked chicken mixed in.
I love fresh coriander so always add a little bit stirred into this Spicy Carrot and Lentil Soup once it is ready, but if you don't like coriander (cilantro) you can just omit it or put some chopped coriander out for others to choose to add to the top if they wish.
For this soup I use red lentils, they cook pretty quickly, the chunkier lentils like green or brown, take a bit longer to cook. The red lentils really are great for thickening soups and take on all the flavour that you add.
If you like a smooth kind of soup, then feel free to blend this in a blender. Personally, I like soups that have chunks, so I always leave as it is, or blend half so that you still retain some of the vegetables. I find it much more satisfying as a meal this way.
This soup can also be cooked in a stove or an instant pot.
If you haven't heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above the actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
Check out my other: Instant Pot Recipes
This Spicy Carrot and Lentil Soup serves 4, but if you want to make more so you have some to freeze, then just double up the ingredients. Which will give you plenty of leftovers to tub up into portions and freeze for another day. I love batch cooking things like this, it's great for busy days, I can just open my freezer and pull out a tub of something I have frozen. I always add a little label to the tub, with what it is and the syn value, so I know at a quick glance.
Looking for some more soup recipes to try? Perfect meals in a bowl for this time of year. Then check out these below:
- Syn Free Loaded Baked Potato Soup
- Syn Free Turkey Taco Soup
- Spicy Roasted Parsnip and Sweet Potato Soup
- Vegetable and Pearl Barley Soup
- Chicken Butternut Squash Coconut Curry Soup
- Chicken, Bean and Rice Soup
- Syn Free Chicken and Vegetable Soup
- Syn Free Split Pea and Bacon Soup
and if that’s not enough to choose from, don’t forget my FULL RECIPE INDEX with over 500+ delicious Slimming World Recipes.
Spiced Red Lentil and Bacon Soup
This wonderful spiced red lentil and bacon soup certainly has a kick to it! Alongside that there’s a very smokey flavour coming from the bacon and smoked paprika – added to the spices it really balances the flavour out.
It has a pretty smooth texture which comes from a lovely, creamy thickness as a result of the lentils. This soup really is THE PERFECT SOLUTION to warm you up in the colder months!
We’ve been having a shop bought version of this soup for a while now and it’s been a favourite of mine and Dean’s, so I wanted to make my own. Dean was out for the morning and I wanted to surprise him by making it for lunch. He loved it and told me that the homemade version is a million times better than the shop bought one!
The best thing about homemade soups is how simple it is to make and this one is no exception. It’s the first time I’ve used lentils in a soup and it worked really, giving it extra depth and thickness. The soup is not completely smooth but it’s definitely not a chunky soup, somewhere in between.
The lentils give it a really nice creamy texture and it also has magic abilities to keep you feeling fuller for longer. As well my new favourite soup being easy to make and tasting delicious it is also very cheap to make, if you make a big batch you’ll definitely want a second helping!
Pin with me!
My parents popped round just as I had finished making the soup, they both said that something smelt amazing and then mum saw the large garlic croutons I’d made to go with it. She then made me well aware that she would like to try some!
I cut them up so we could all have a try and before I could even get the bowls and spoons out they were dipping the large garlic croutons in the saucepan! 😂 They both really loved it, so much so that Dean and I couldn’t get a look in! 😮
Dad said it would make a really good curry sauce with chicken in it and lots of naan bread to mop up the sauce. Then mum proceeded to invite themselves round for a curry! Which is fine by us as we love making them.
TIP: Go easy on seasoning with salt. I was really surprised that I didn’t have to add any more salt at the end, the celery salt worked really well (along with the salty bacon). I’m definitely going to try it in other recipes too.
What’s your favourite soup? I’d love to hear your thoughts in the comments below!
THERMOMIX ® RECIPE
Some people may say bacon is not healthy - but a small amount of fat is good for you in my view and this is still a very healthy recipe but you can reduce the amount of bacon if you want to be super careful.
For a spicy flavour - add a tsp of curry powder after Step 1 before Step 2 - exclude basil if using curry.
For a chuncky soup do not do Step 4 - or perhaps do half smooth and silky and half chunky for some variety.
Add a dollop of sour cream and swirl it through as another option.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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- 5 slices bacon
- 1 tablespoon olive oil
- ½ white onion, chopped
- 2 teaspoons garlic, minced
- 2 cups beef stock
- 1 (15.5 ounce) can pinto beans
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 2 stalks celery, chopped
- 1 bay leaf
- 1 medium apple, thinly sliced
- ½ cup red wine
- salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.
Soups Everyone Will Love
Here is a great list of 5 soup recipes that we think are crowd pleasing recipes. Perfect when you have no idea what to make for dinner!
- is such a classic soup recipe. It’s so easy to make and we have yet to find a single person who isn’t a fan.
- because who doesn’t love chili? This is another recipe where more is more and we add a special ingredient that really takes this chili recipe up a notch.
- Have a baked potato for dinner, but make it soup with our Loaded Baked Potato Soup recipe! We think the more toppings the merrier, but you do you and add as little or as many toppings as you’d like to this lusciously creamy recipe.
Love recipe roundups? We do too! Here are some others you will love:
- – All our best breakfast recipes in one place. – All of our favorite game day appetizers! – A collection of recipes that are perfect if you’re looking for something on the lighter side – This one is for all you shrimp lovers! – All of our favorite tasty heathy dinner ideas in one big collection.
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About Jenny Park
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY
Spicy lentil soup recipe
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sebago potatoes, peeled, chopped
2 medium carrots, peeled, chopped
2 celery stalks, trimmed, chopped
2 medium tomatoes, chopped
1 tablespoon madras curry paste
1 litre chicken stock
1/2 cup red lentils, rinsed
Coriander leaves, to serve
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add carrot, celery, tomato and potato. Cook, stirring, for 5 minutes.
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly. Add lentils.
Blend, in batches, until smooth. Serve topped with coriander.
You could replace chicken stock with beef, vegetable or salt-reduced stock.
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
Freezer tip: This soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.
Super Food Ideas - August 2009 , Page 48
Recipe by Kim Coverdale
Photography by Mark O'Meara
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