Spiced Red Lentil Soup with Bacon and Parsley Cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

This rich lentil soup is inspired by the dhals of Indian cooking. It is topped with a parsley cream, while crispy shallots and chunks of smoked bacon add texture.


  • 5 ml/1 tsp cumin seeds
  • 2.5 ml/½ t


  1. Heat a frying pan and add the cumin and coriander seeds. Roast them over a high heat for a few seconds, shaking the pan until they smell aromatic. Transfer to a mortar and crush using a pestle. Mix in the turmeric, then set aside.
  2. Heat the oil in a large pan. Add the onion and garlic and cook for 4–5 minutes, until softened. Add the spice mixture and cook for 2 mi