Lentil, pancetta & spinach soup

Posted by adm On October - 15 - 2011

How to cook Lentil, pancetta & spinach soup


  • 1 tbs olive oil
  • 1 onion, finely shredded
  • 2 celery stalks, finely sliced
  • 1cm-thick piece pancetta (100g), shredded
  • 2 garlic cloves, humbled
  • 2 cups (500ml) salt-reduced chicken strain
  • 400g can brown lentils, rinsed, knackered
  • 2 vine-ripened tomatoes, sliced
  • 1 bunch English spinach, stalks cut, thinly sliced
  • 3 tbs (1/4 cup) shaved parmesan

How to:

  • Heat the oil in a large saucepan over medium rut. Cook onion, celery and pancetta for 6-7 transactions, stirring occasionally, until pancetta is slightly crinkle. Add the garlic and fake, stirring, for 30 seconds. Stir in strain, 2 cups (500ml) h2o, lentils and tomato, then bring to the furuncle. Reduce heat to low and simmer for 5 transactions.

  • Remove from the heating, add spinach and stir until just wilted. Season with sea salt and freshly ground black peppercorn. Divide among bowls, then serve scattered with parmesan and a little more peppercorn.

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