Squash & lentil soup with cumin-spiced bacon bits

Name: Squash & lentil soup with cumin-spiced bacon bits
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 Assorted Squash (such as acorn), peeled, halved and deseeded; 2 tbsp olive oil; 1 small onion, chopped; 160 g split red lentils; 500 ml fresh chicken stock; 2 tbsp Cooks’ Ingredients Umami Paste; 2 Peppadew Roasted Red Peppers, drained and roughly chopped; 2 tsp ground cumin; 1 tbsp No.1 Canadian Maple Syrup No.2 Amber; 8 rasher/s dry-cured smoked streaky bacon, chopped into small pieces

Warming, thick and gently spiced, this soup is pure autumn comfort in a bowl.

5 out of 5 stars(1) Rate this recipe

2 of your 5 a day

Serves4
CourseMain meal
Prepare40 mins
Cook40 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Assorted Squash (such as acorn), peeled, halved and deseeded
2 tbsp olive oil
1 small onion, chopped
160g split red lentils
500ml fresh chicken stock
2 tbsp Cooks’ Ingredients Umami Paste
2 Peppadew Roasted Red Peppers, drained and roughly chopped
2 tsp ground cumin
1 tbsp No.1 Canadian Maple Syrup No.2 Amber
8 rasher/s dry-cured smoked streaky bacon, chopped into small pieces

Preheat the oven to 220ºC, gas mark 7. Put the squash in a foil-lined tray, cut-side up. Drizzle with 1 tbsp oil and roast for 30 minutes. Meanwhile, put the remaining 1 tbsp oil in a large saucepan and sauté the onion for 2-3 minutes, until lightly browned. Add the lentils and water according to pack instructions, then simmer for 10-15 minutes, or until tender with just a few tbsp water remaining.
Using a fork to hold the hot squash, scoop out the flesh with a spoon and add to the pan. Stir in the stock, umami paste and red peppers. Season, cover and reduce the heat to low. Simmer for 10 minutes.
Meanwhile, mix the cumin and maple syrup in a small bowl. Line a plate with 3 pieces of kitchen paper. Heat a large frying pan, add the bacon and fry for 3-5 minutes, until just crisp. Tip the bacon and fat onto the plate. Drain. Return the pan and the bacon to a medium heat, then drizzle with the cumin syrup. Cook for 1 minute, tossing to coat well. Blend the soup until smooth, then ladle into bowls and serve, sprinkled with the candied bacon bits.

Typical values per serving when made using specific products in recipe