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Lentil Soup with Crisp Pancetta

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Level: Easy

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Description

This soup is perfect for the end of winter. Lentils and salty, crisp pancetta.

Ingredients

  • 2 cups Dried Green Lentils
  • ¼ cups Olive Oil
  • 2 cloves Garlic, Minced
  • 1 whole Medium Onion, Finely Diced
  • 2 stalks Celery, Roughly Chopped
  • 2 whole Heirloom Carrots, Roughly Chopped (any Carrots Will Work)
  • 1 Tablespoon Tomato Paste
  • 2 teaspoons Smoked Paprika
  • 6 cups Chicken Stock
  • 2 cups Water
  • 1 whole Bouquet Garni (3 Parsley Sprigs, 8 Thyme Sprigs, 2 Bay Leaves Tied Together With Kitchen String)
  • 1 pinch Kosher Salt
  • 1 pinch Fresh Cracked Pepper
  • ½ cups Pancetta, Sliced

Preparation

1. Put the lentils into a colander. Rinse the lentils under cold running water, making sure they are nice and clean. Put them into a bowl and add enough water to cover them. Let them soak for about 4 hours.
2. In a large pot over medium heat, heat the olive oil. Add the garlic, onion, celery and carrots. Heat and stir until tender, about 5-7 minutes. Add in the tomato paste and paprika and season to taste. Let the mixture cook for a further minute.
3. Add the chicken stock, water, drained lentils and the bouquet garni and bring to a boil. Reduce heat to a simmer and cover the pot. Let the lentils cook for 45 minutes, or until tender. Adjust seasoning adding salt and pepper as needed.
4. Discard the bouquet garni. Set pot aside.
5. Heat oil in a pan over medium-high heat and add the pancetta, cooking until golden, roughly 3-4 minutes.
6. Ladle soup into bowls and top with pancetta.

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