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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Potato, Leek, Lentil, Pancetta Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

In a soup pot, heat Oil. Here is how you achieve that. Ingredients of Potato, Leek, Lentil, Pancetta Soup Prepare of good size Potatoes, diced. Slice down the middle and cut into thin half moon slices.

To get started with this recipe, we have to first prepare a few components. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook that.

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

Stir the vegetables around in the fat, reducing the heat if, necessary, to prevent them from browning too fast. Cook them until they start to soften, about five minutes or so. Melt the butter in a heavy saucepan. Add the potatoes, onion and leeks and stir them in the butter until coated.

Steps 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 🥖🍲

Melt the butter in a heavy saucepan. Add the potatoes, onion and leeks and stir them in the butter until coated. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve. *Pancetta, Italian bacon cured in salt, is available at Italian.

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