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Lentil, pancetta & spinach soup
Lentil, pancetta & spinach soup
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Prep Time:
20 minutes
Cook Time:
13 minutes
Total Time:
33 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 100g pancetta
  • 2 garlic cloves, crushed
  • 500ml chicken stock
  • 400g can brown lentils, rinsed, drained
  • 2 vine-ripened tomatoes, chopped
  • 1 bunch English spinach, stalks trimmed, thinly sliced
  • 60.00 ml (1/4 cup) shaved parmesan
Instructions:
  • In a large saucepan over medium heat, sauté onion, celery, and pancetta until pancetta is slightly crisp, about 6-7 minutes. Add garlic and cook for 30 seconds. Pour in stock, water, lentils, and tomato. Bring to a boil, then simmer on low for 5 minutes.
  • Take the pan off the heat, toss in the spinach and gently stir until it wilts. Season with sea salt and freshly ground black pepper. Evenly distribute the mixture into bowls, then garnish each serving with grated parmesan and a sprinkle of extra pepper. Serve immediately.

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