Bacon and Red Lentil Soup

Red lentils are commonly used in Indian dal. This soup pairs an east Indian spice palette with our own Getaway Farmers & Butchers’ smoked belly bacon. Bacon ends may be easily substituted, just ensure that they are diced into very small pieces prior to cooking.

Ingredients:

500 g ¼ cup 1 each 4 cloves 3 Tbls 2 medium 1 small can	Bacon, belly or ends, Getaway Farmers & Butchers Butter Large onion, white, finely diced. Garlic, finely diced. Ginger, finely diced. Potato, diced. Tomato, whole or diced.
4 each ½ tsp ½ tsp 1 tsp 1 cup 2 liters To taste	Curry Leaves Cumin Mustard Turmeric Red Lentils Chicken Stock, Getaway Farmers & Butchers Salt & Black Pepper

Directions: Slice finely and sauté the bacon until it starts to crisp. Remove the bacon from the pan and reserve. Add butter and brown slightly, then add onion, garlic, and ginger. Cook until translucent. Add diced potato, tomato, and spices, and cook until fragrant. Add red lentils, cooked bacon, and stock. Bring to a simmer and cook until lentils are soft and falling apart, about 25-30 minutes. Season with salt and pepper.