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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, potato, leek, lentil, pancetta soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Potato, Leek, Lentil, Pancetta Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Potato, Leek, Lentil, Pancetta Soup is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Prepare 6 good size Potatoes, diced
  2. Get 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. Make ready 1 clove Garlic
  5. Take 1/2 cup Orange Lentils (Dry)
  6. Take 2 Onions coarsely chopped
  7. Take 4 cups Vegetable Stock (or chicken)
  8. Take 3 cups Water
  9. Make ready Salt to taste (You can add pepper)
  10. Make ready 1 tbsp Vegetable Oil
  11. Take handful Chives and dry Parsley

Add stock, bring to a boil, and stir in potatoes. Place all the ingredients in a large saucepan. Add the chopped leek, carrots, and garlic to the pot. Stir the vegetables around in the fat, reducing the heat if, necessary, to prevent them from browning too fast.

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 🥖🍲

Add the chopped leek, carrots, and garlic to the pot. 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. This Potato Leek and Lentil Soup with Caraway Seeds is hearty, cozy, and the most perfect soup for the cold fall and winter months. It's vegan yet super creamy thanks to the potatoes!

So that is going to wrap it up for this exceptional food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!