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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, potato, leek, lentil, pancetta soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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 on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Potato, Leek, Lentil, Pancetta Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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. Take 6 good size Potatoes, diced
  2. Take 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. Take 1/2 cup Orange Lentils (Dry)
  6. Get 2 Onions coarsely chopped
  7. Make ready 4 cups Vegetable Stock (or chicken)
  8. Get 3 cups Water
  9. Take Salt to taste (You can add pepper)
  10. Prepare 1 tbsp Vegetable Oil
  11. Make ready 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. Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies. In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.

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 🥖🍲

Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies. In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil. Drain the lentils and add them to the pan. Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper.

So that is 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’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!