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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my whole life. They’re 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 get started 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 cook it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Prepare 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. Make ready 2 Onions coarsely chopped
  7. Get 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. 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.

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. 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 is going to wrap it up for this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!