Spicy Lentil and Bacon Soup (Oamc)
Ready In: 50 mins
Serves: 6
Ingredients
- 8 slices smoked bacon, roughly chopped
- 2 tablespoons olive oil
- 2 leeks, cut into large chunks
- 4 garlic cloves, finely chopped
- 2 teaspoons chili flakes
- 14 ounces red lentils, rinsed
- 6 cups vegetable broth
- 14 ounces coconut milk (or 1.5 cups)
- 1 lime, juice
- lime wedge
- fresh cilantro leaves
- 1 red chili pepper, sliced into thin strips, to serve
Directions
- Heat a large pan and cook the bacon until golden. Remove with a slotted spoon and set aside. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened. Stir in the chili flakes and lentils and toss together well for a few minutes.
- Pour in the broth and coconut milk and simmer for 15 minutes or until the lentils are cooked. Remove from the heat and stir in the bacon.
- To Freeze:.
- Cool. Ladle into freezer bags or containers, and freeze for up to 2 months.
- Defrost, then reheat thoroughly – add a splash of boiling water to loosen the mixture.
- Serve with lime wedges, and garnish with cilantro and fresh chili.
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