Red lentil, carrot and bacon soup

By Carmen Niehaus
24 April 2016

This recipe is perfect if you decide on the spur of the moment you want soup. It’s quick to make, contains no expensive ingredients and you can easily double the quantities and freeze the leftovers.

This recipe is perfect if you decide on the spur of the moment you want soup. It’s quick to make, contains no expensive ingredients and you can easily double the quantities and freeze the leftovers.

Serves 4 Preparation time: 10 min Cooking time: 40 min

  • 15 ml (1 T) oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped or grated
  • 250 g bacon, chopped
  • 7 ml (1½ t) mild curry powder
  • 375 ml (1½ c) red lentils
  • 500 g carrots, peeled and cut into 1-cm pieces
  • ½packet (25 g) brown onion soup powder
  • 500 ml (2 c) cold water
  • 1 litre (4 c) boiling water
  • toast to serve

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1. Heat the oil in a large saucepan and fry the onion and garlic until glossy. Add the bacon and fry until done.

2. Stir in the curry powder, add the lentils and carrots and fry for 2 minutes.

3. Mix the soup powder and cold water and add to the lentil mixture. Pour the boiling water over, bring to the boil while stirring, reduce the temperature and simmer for about 30 minutes.

4. Remove from the stove and use a stick blender to purée. Serve with toast.

You may also like: Biltong cheese soup

For more recipes like this, get your copy of YOU Winning Recipes*, in stores now. You can also buy it at our online store here.

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*Winning Recipes have always been a popular part of YOU magazine’s food pages and now they’re being showcased on the TV show Jy Het ‘n Wenresep on VIA, Media24's television channel on DSTV.

The recipes in this magazine are from all the contestants from the first season and as a special bonus YOU food editor and Jy Het ‘n Wenresep judge Carmen Niehaus has reinvented one recipe from each episode and given it her own unique twist.

There are 52 recipes in the magazine and they are all easy to make. You’ll find everything from main meals such as lamb rack with red wine and sour fig sauce, delicious salads, sides and bakes such as lemon-infused chiffon cake or warm desserts such as mini Jan Ellis puddings with pinotage sauce and crème anglaise.

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