Potato, Leek, Lentil, Pancetta Soup

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, potato, leek, lentil, pancetta soup. One of my favorites food recipes. For mine, 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 favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my whole life. They’re nice 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 can achieve that.

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. Make ready 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. Take 4 cups Vegetable Stock (or chicken)
  8. Take 3 cups Water
  9. Prepare Salt to taste (You can add pepper)
  10. Take 1 tbsp Vegetable Oil
  11. Get 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. 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.

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 🥖🍲

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. 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 is going to wrap it up with this exceptional food potato, leek, lentil, pancetta soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!