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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special 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 popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my whole life.

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 cook that.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Get 6 good size Potatoes, diced
  2. Prepare 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Get 1 chunk of Pancetta (I used “hot”)
  4. Prepare 1 clove Garlic
  5. Prepare 1/2 cup Orange Lentils (Dry)
  6. Prepare 2 Onions coarsely chopped
  7. Get 4 cups Vegetable Stock (or chicken)
  8. Get 3 cups Water
  9. Make ready Salt to taste (You can add pepper)
  10. Take 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.

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 🥖🍲

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 it up with this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!