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Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting

Potato, Leek, Lentil, Pancetta Soup Recipe

Preptime: 22 Minutes Cooktime: 31 Minutes Serve: 1 Persons Nutrition: 153 calories.

To cook potato, leek, lentil, pancetta soup you need 11 ingredients and 2 steps. Here is how you cook it.


The ingredients needed to prepare potato, leek, lentil, pancetta soup :

  1. Use 6 good size Potatoes, diced
  2. Get 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Prepare 1 chunk of Pancetta (I used “hot”)
  4. Get 1 clove Garlic
  5. You need 1/2 cup Orange Lentils (Dry)
  6. Prepare 2 Onions coarsely chopped
  7. Provide 4 cups Vegetable Stock (or chicken)
  8. Prepare 3 cups Water
  9. Get Salt to taste (You can add pepper)
  10. Prepare 1 tbsp Vegetable Oil
  11. Provide handful Chives and dry Parsley

Instructions to make Potato, Leek, Lentil, Pancetta Soup :

  1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
  2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

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