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

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

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 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. Make ready 6 good size Potatoes, diced
  2. Prepare 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. Make ready 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. Take 3 cups Water
  9. Take Salt to taste (You can add pepper)
  10. Take 1 tbsp Vegetable Oil
  11. Get 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 this up with this special food potato, leek, lentil, pancetta soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!