Spiced Lentil & Crispy Bacon Soup

Soak the Red Split Lentils Overnight
Heat the olive oil in a large saucepan over a medium heat.
Add the onion, half of the pancetta and the carrot. Cook for 8-10 minutes until softened.
Stir in the cumin, turmeric, garlic and chilli and cook for 1 minute until fragrant.
Pour in the boiling water and crumble in the stock cubes.
Add the red lentils and bring to a gentle simmer.
Cook for 20 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
Meanwhile, fry the remaining pancetta in a dry frying pan until crisp and golden.
Ladle the soup into bowls and top with the crispy pancetta before serving.