Lentil soup with crispy bacon

Ingredients

250 g red lentils

1 onion

1 carrot

2 garlic cloves

150 g bacon

1 tsp cumin

½ tsp turmeric

1 tbsp olive oil

1 vegetable bouillon cube

1 hot chili pepper

salt to taste

Heat the olive oil in a large pot.
Add the finely chopped onion and carrot.
Cook over low to medium heat for about 10 minutes, until the onion softens.
Add the cumin, turmeric, and finely chopped garlic.
If you are adding hot pepper, add it now.
Continue cooking for another 1-2 minutes, until all the ingredients release their aromas.
Pour 1 ¼ liters of boiling water into the pot, crumble the bouillon cube, and add the washed and cleaned lentils.
Let it simmer for 20 minutes, stirring occasionally to prevent the lentils from sticking together.
While the soup is cooking, fry the diced bacon in a pan until golden and crispy.
No additional fat is needed, as it will release enough.
Serve the soup in bowls, garnished with the crispy bacon.