Name: Lentil and Bacon Soup
Total time: 20 min
Ingredients: 1 tbsp red lentils; 1/2 tbsp ground cumin; 1/4 tsp tumeric powder; 1/8 tsp chili powder; 1/4 vegetable bouillon cube (crushed); 1 small shallot; 1 clove garlic; 1 baby carrot; 2 slices shelf-stable bacon; 1 tbsp ghee; 1 cup water

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Lentil and Bacon Soup

A lentil soup… but spiced up! Easy to make and intricately spiced

Course Dinner

Keyword backpacking, dairy-free, egg-free, gluten-free, lactose-free, no shellfish, no tree nuts, vegan, vegetarian

Total Time 20 minutes

Servings

Calories 290kcal

Ingredients

1 tbsp red lentils
½ tbsp ground cumin
¼ tsp tumeric powder
⅛ tsp chili powder
¼ vegetable bouillon cube crushed
1 small shallot
1 clove garlic
1 baby carrot
2 slices shelf-stable bacon
1 tbsp ghee
1 cup water

Instructions

At home:

Mix lentils, all dried spies and crushed bouillon cube in a small zip lock bag
Pack the remaining ingredients separately

In the field:

Finely chop all vegetables and bacon
Melt the ghee in a pot over medium-low heat
Add the vegetables and bacon; cook until shallot is soft and translucent
Stir in spices and lentil mixture and heat together for another minute
Pour in 1 cup water and bring to a boil
Simmer, stirring occasionally, for about 10 minutes, or until lentils are tender

Nutrition

Serving: 1g | Calories: 290kcal

Lentil and Bacon soup