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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, potato, leek, lentil, pancetta soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

In a soup pot, heat Oil. Once it has a rolling boil going, lower to simmer. In a large pot or Dutch oven add pancetta. Remove pancetta to a resting tray lined with paper towel to absorb excess fat.

Potato, Leek, Lentil, Pancetta Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Potato, Leek, Lentil, Pancetta Soup is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Prepare 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. Get 1 clove Garlic
  5. Take 1/2 cup Orange Lentils (Dry)
  6. Prepare 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. Make ready 1 tbsp Vegetable Oil
  11. Get handful Chives and dry Parsley

Cook pancetta until brown and crisp. Remove with slotted spoon and reserve. In same pot, cook leeks and garlic until soft. Add stock, bring to a boil, and stir in potatoes.

Steps 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 🥖🍲

In same pot, cook leeks and garlic until soft. Add stock, bring to a boil, and stir in potatoes. Last weekend, after moping around for several days victimized by what I like to call my mid-winter blah syndrome, I chopped up some leeks, carrots, and potatoes bound and determined to snap my crabby self out of the funkiest of funks. The mid-winter blahs are the worst. potato and lentil soup; Member recipe. Member recipes are not tested in the GoodFood kitchen.

So that’s going to wrap this up for this exceptional food potato, leek, lentil, pancetta soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!