Red lentil, carrot and bacon soup

4 servings Prep: 10 mins, Cooking: 40 mins By Carmen Niehaus
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Ingredients (11)

15 ml oil
1 onion — finely chopped
2 garlic — cloves, finely chopped
250 g bacon — chopped
7 ml curry powder — mild
375 ml lentils — red
500 g peeled and cut into 1-cm pieces
½packet soup powder — brown onion
500 ml water — cold
1 l water — boiled
bread — 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.

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