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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, potato, leek, lentil, pancetta soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Potato, Leek, Lentil, Pancetta Soup is something that I have loved my whole life.

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 begin with this recipe, we must 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. Make ready 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Take 1 chunk of Pancetta (I used “hot”)
  4. Get 1 clove Garlic
  5. Make ready 1/2 cup Orange Lentils (Dry)
  6. Make ready 2 Onions coarsely chopped
  7. Take 4 cups Vegetable Stock (or chicken)
  8. Prepare 3 cups Water
  9. Prepare Salt to taste (You can add pepper)
  10. Get 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. 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.

So that’s going to wrap this up with this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!