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

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

Potato, Leek, Lentil, Pancetta Soup is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. 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 particular recipe, we have to first prepare a few ingredients. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you can achieve that.

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

Instructions 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’s going to wrap it up with this exceptional food potato, leek, lentil, pancetta soup recipe. Thanks so much for your time. I am confident 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!