250 grams red lentil`s

1 tablespoon of olive oil

1 onion

1 tbsp mixed herbs

1 teaspoon cumin,

3 carrots

4 potatoes

200 grams streaky bacon

1.5 liter of boiling water

1 tablespoon of chopped dill

2-3 cubes veg. or chicken gluten-free bouillon

2 celery sticks

Cut into small strips and bake in the oven streaky bacon

In a large pot, fry the diced onion on olive oil

Add crispy bacon

Pour boiling water, add bouillon cubes and stir it

Add the peeled and diced potatoes, peeled and diced carrots and diced selery sticks.

Cook until vegetables are half cooked

Add red lentils , season with pepper and season with salt if necessary.

Cover and cook for about 15 minutes until the vegetables are tender, at the end add the chopped dill.

Serve with gluten-free garlic bread.