Brown Lentil, Pancetta and Fresh Herb Soup
This delicious winter warmer is from the Leon cookbook. It is perfect for this time of year as it encorporates winter veggies, fresh herbs and wholesome brown lentils. It is filling, tasty and with a lovely wedge of fresh sourdough you can’t get much better!
(serves 4)
- 1 tbsp butter
- 4 tbsp olive oil
- 150g pancetta chunks
- 2 medium carrots finely chopped
- 2 stick celery finely chopped
- 1 large onion roughly chopped
- 3 bay leaves
- 1 tsp dried oregano
- 4 cloves garlic
- 1 tbsp tomato puree
- 1 tbsp red wine vinegar
- 200g brown lentils
- 1 litre chicken stock
- a small bunch of chopped fresh basil
- salt and pepper
Method:
1) Heat a pan with the butter and oil and add the pancetta. Cook until lightly brown all over.
2) Add all the veggies and cook for 15 minutes.
3) Add the garlic, oregano and bay leaves cook for another 5 minutes
4) Add the red wine vinegar and tomato puree then add the lentils and give them a good stir
5) Add the chicken stock and cook for 40 minutes (or until the lentils are soft)
6) Blend half the soup and then return it back to the pan and give it a good stir
7) Add the fresh basil, season to taste and serve!