Lentil and Bacon Soup with Turmeric

With Winter coming to the Southern Hemisphere thoughts are turning to, amongst other things, wholesome and comforting food.

Soups are one of the simplest yet most welcoming of meals. Think of  sharing yours (and some good conversation) with friends and family and those that perhaps are in need of company or support.

Soups tend to be served into individual dishes from a large vessel at the table. The decorations and garnishes should be on the table to be added individually to the soup bowls when serving.

In rural France farmers traditionally would add a splash of wine from their glass to their bowl of soup for a little extra something with definitely no insult intended to the cook!

Any soup or meal that includes Turmeric, apart from adding a wonderful rich aroma and taste, has the added bonus of it's anti-inflammatory properties - so you can be sure you are doing your body a favour with flavour!

Winter is often accompanied by aches and pains related to the cooler temperatures so all the more reason to maintain (or increase) your intake of anti-inflammatory foods and supplements.

Turmeric contains powerful Curcumin which is its most beneficial component. Whether or not you are suffering from pain or inflammation Turmeric should be part of your daily regime in your food and as a supplement like our amazing 3xR Curcumin Super Blend Powder (included in the recipe below - yes you can cook with it!) or our Factor 8 Joint Ease with 6400mg of Curcumin!


  • 1 tbsp olive oil
  • 1 onion, diced
  • 150gms pancetta cubes (or 150gms bacon cubes)
  • 1 carrot (about 120g), finely diced
  • 1 tsp ground cumin
  • 1 – 2 tsp 3xR Curcumin Super Blend Powder
  • 2 garlic cloves, finely chopped
  • 1 chilli, sliced (optional)
  • 2 vegetable stock cubes or equivalent stock powder/liquid
  • 250g red lentils, rinsed.


  1. Heat the olive oil in a large saucepan. Add the onion, half the pancetta/bacon cubes and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
  2.  Add the cumin, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.
  3. Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.
  4. Meanwhile, fry the remaining pancetta lardons or bacon cubes in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta/bacon .
  5. Just before serving stir the 3xR Curcumin Super Blend Powder through the soup.
  6. Serve the soup with a sprinkle of crispy lardons on top
  7. By preference add a splash of wine to your soup bowl.