Smoky Lentil Soup with Crisp Pancetta

1. Sauté the Base

Heat the olive oil in a large saucepan over a low to medium flame. Add one pack of pancetta, diced onion, and carrot. Cook for about 10 minutes until the onion becomes translucent and soft.

2. Bloom the Spices

Stir in the ground cumin, turmeric, chopped garlic, and sliced chilli. Continue cooking for 1 to 2 minutes, until the spices become fragrant.

3. Simmer the Lentils

Pour 1.25 liters of boiling water into the saucepan. Crumble the stock cubes into the water, then add the rinsed red lentils. Bring the mixture to a gentle simmer and let cook for 20 minutes, stirring from time to time to prevent the lentils from sticking to the bottom.

4. Crisp the Pancetta

While the soup is simmering, take the remaining pack of pancetta and fry it in a small frying pan over medium heat for 10 minutes, or until the pancetta is golden and crispy. There's no need to add oil to the pan as the pancetta will release enough fat on its own.

5. Serve and Garnish

Ladle the hearty lentil soup into bowls and top each with a generous sprinkle of the crispy pancetta cubes for a delightful contrast in textures.