In a small pot over medium, gently reheat the TFK Cream Lentil Soup.
In a separate pot, combine rice, water, salt and curry powder. Bring to a boil, cover tightly and reduce to a simmer. Cook for 25 minutes. Do not open the lid until time is up, then fluff with a fork (do not stir).
While the rice cooks and the soup reheats, take a dry frying pan over medium heat and toast pine nuts until lightly golden and fragrant. Set aside.
Cut green onions thinly (white and green) for garnish. Set aside.
Slice bacon into "lardon" (approx. ¼ inch pieces) and fry (in the same pan you used for the pine nuts . . . no need for extra dishes) until crispy.
To plate, pile fluffy rice in a high sided bowl and surround with velvety soup. Garnish with toasted pine nuts, crispy bacon and sliced green onion.
Enjoy!
Video
Keyword bacon, curry, how to, lardon, lentils, rice, soup
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