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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare 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 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 simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my entire life.

Read Customer Reviews & Find Best Sellers. In a soup pot, heat Oil. In same pot, cook leeks and garlic until soft. Add stock, bring to a boil, and stir in potatoes.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. 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. Make ready 1 clove Garlic
  5. Make ready 1/2 cup Orange Lentils (Dry)
  6. Make ready 2 Onions coarsely chopped
  7. Make ready 4 cups Vegetable Stock (or chicken)
  8. Prepare 3 cups Water
  9. Make ready Salt to taste (You can add pepper)
  10. Prepare 1 tbsp Vegetable Oil
  11. Take handful Chives and dry Parsley

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.

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 🥖🍲

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. Melt the butter in a heavy saucepan. Add the potatoes, onion and leeks and stir them in the butter until coated.

So that’s going to wrap it up for this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be 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!