Red Lentil, Yellow Pea and Bacon Soup

Name: Red Lentil, Yellow Pea and Bacon Soup
Yield: Serves 6
Cuisine: Hungary
Ingredients: 5 ml/1 tsp sweet paprika; 1 onion, finely chopped; 50 g/2 oz pancetta or streaky (fatty) smoked bacon, cut into cubes; 115 g/4 oz/½ cup red lentils; 150 g/5 oz/generous ⅔ cup dried yellow peas; salt and ground black pepper; 8 fresh parsley sprigs, leaves finely chopped; 1.5 litres/2½ pints/6¼ cups chicken stock; 2.5 ml/½ tsp ground cumin

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

In this traditional Hungarian dish, red lentils provide a sweet, nutty flavour while yellow peas are rich and buttery - together they create a tasty, high-protein dish.

Ingredients

50 g/2 oz pancetta or streaky (fatty) smoked bacon, cut into cubes
1 onion, finely

Europe
Hungary
Soup
Eastern Europe
Gluten-free

Method

Put the bacon in a large pan over medium-high heat. Stir and cook for 2–3 minutes, or until golden. Add the onion and continue cooking over low heat for 3 minutes.
Add the red lentils and dried yellow peas, and stir to coat well. Season to taste, add the paprika and cumin, and then the stock.
Simmer over medium heat for 1 hour. Sprinkle with the parsley