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£1.59 each est.Price per unit
£2/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Put the squash in a foil-lined tray, cut-side up. Drizzle with 1 tbsp oil and roast for 30 minutes. Meanwhile, put the remaining 1 tbsp oil in a large saucepan and sauté the onion for 2-3 minutes, until lightly browned. Add the lentils and water according to pack instructions, then simmer for 10-15 minutes, or until tender with just a few tbsp water remaining.
Using a fork to hold the hot squash, scoop out the flesh with a spoon and add to the pan. Stir in the stock, umami paste and red peppers. Season, cover and reduce the heat to low. Simmer for 10 minutes.
Meanwhile, mix the cumin and maple syrup in a small bowl. Line a plate with 3 pieces of kitchen paper. Heat a large frying pan, add the bacon and fry for 3-5 minutes, until just crisp. Tip the bacon and fat onto the plate. Drain. Return the pan and the bacon to a medium heat, then drizzle with the cumin syrup. Cook for 1 minute, tossing to coat well. Blend the soup until smooth, then ladle into bowls and serve, sprinkled with the candied bacon bits.
Typical values per serving when made using specific products in recipe
Energy | 1,392kJ/ 334kcals |
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Fat | 18g |
Saturated Fat | 4.8g |
Carbohydrates | 24g |
Sugars | 12g |
Fibre | 7g |
Protein | 15g |
Salt | 2.4g |
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