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

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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 favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my whole life.

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

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

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