Festival Recipe
Oakpark Lean Bacon Lardon & Lentil Soup
Recipe by Jeeny Maltese
- Serves2-4
Ingredients
- 130g Oakpark Lean Bacon Lardons
- 1 cup butternut squash, peeled & diced
- 1 cup red lentils
- 1 onion, peeled & diced
- 1 red chilli, sliced
- 2 garlic cloves, crushed
- 1 Tbsp. curry powder
- 1 tsp turmeric powder
- 1 cup milk (any)
- 4 cups vegetable stock
- Fresh coriander and non-dairy yogurt to serve
- Seasoning: Seal salt & pepper (optional)
Method
- Heat a saucepan, add Oakpark Lean bacon lardons, onion, chilli, garlic, stir fry until slightly golden. Add squash, curry powder & splash of vegetable stock, steam fry for a couple of minutes.
- Add milk, vegetable stock and red lentils. Cook until soft about 8-10 minutes.
- Remove lardons and set aside. Remove the pot from the heat, very carefully blend the soup with a hand blender until creamy & smooth. Serve hot, with 2 teaspoons of yogurt, fresh coriander/spring onions and Oakpark lardons on top. Notes Chef Tips: You can easily add any extra veggies to this recipe and make it your own! From adding potatoes, spring onions, spinach, cauliflower, play around with different spices like cumin, paprika, zaatar, harissa, even adding coconut milk for a Caribbean inspired recipe.
