Spicy Lentil and Bacon Soup (Oamc)

• 8 slices smoked bacon, roughly chopped
• 2 tablespoons olive oil
• 2 leeks, cut into large chunks
• 4 garlic cloves, finely chopped
• 2 teaspoons chili flakes
• 14 ounces red lentils, rinsed
• 6 cups vegetable broth
• 14 ounces coconut milk (or 1.5 cups)
• 1 lime, juice
• lime wedge
• fresh cilantro leaves
• 1 red chili pepper, sliced into thin strips, to serve

1. Heat a large pan and cook the bacon until golden.
2. Remove with a slotted spoon and set aside.
3. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened.
4. Stir in the chili flakes and lentils and toss together well for a few minutes.
5. Pour in the broth and coconut milk and simmer for 15 minutes or until the lentils are cooked.
6. Remove from the heat and stir in the bacon.
7. To Freeze:.
8. Cool.
9. Ladle into freezer bags or containers, and freeze for up to 2 months.
10. Defrost, then reheat thoroughly add a splash of boiling water to loosen the mixture.
11. Serve with lime wedges, and garnish with cilantro and fresh chili.

bacon, olive oil, leeks, garlic, chili flakes, red lentils, vegetable broth, coconut milk, lime, lime wedge, cilantro, red chili pepper

Taken from www.food.com/recipe/spicy-lentil-and-bacon-soup-oamc-414492 (may not work)