Lentil And Pancetta Soup Recipes

LENTIL SOUP WITH PANCETTA

Steps:

• In a stockpot set over medium heat, brown the pancetta (about 7-10 minutes). Using a slotted spoon, remove the pancetta from the stockpot to a bowl, leaving the rendered fat.
• Add the onions, carrots and red pepper to the book. Cook, stirring frequently, until softened. The onions should be translucent (about 7-8 minutes).
• Stir the garlic, thyme, rosemary, tumeric, salt and pepper into the pan. Let cook for 1-2 minutes, until fragrant.
• Add the crushed tomatoes with their juices, lentils and water to the pan. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour.
• Stir the pancetta back into the pot. Enjoy.

SMOKED PANCETTA AND LENTIL SOUP

Steps:

• Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2-3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
• Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3-4 minutes, stirring occasionally.
• Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20-25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.
• Bring the soup back to a simmer, add the cabbage and cook for 3-4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time.
• Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley.

PUY LENTILS & PANCETTA

Steps:

• Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.
• Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.
• Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.

LENTIL VEGETABLE SOUP

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

LENTIL & BACON SOUP

Steps:

• Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
• Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
• Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
• Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
• Serve the soup with a sprinkle of crispy lardons on top.

WARM LENTIL SOUP WITH PANCETTA

Steps:

• Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
• Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
• Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.
• Divide soup among bowls. 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 markets, some specialty foods stores, and some supermarkets.

LENTIL AND PANCETTA SOUP

Steps:

• Add wheat berries to a large saucepan; cover with water--2 inches above berries.
• Bring to a boil; remove pan from heat.
• Cover and let stand 1 hour.
• Drain well; return wheat berries to pan.
• Cover again with water--2 inches above berries.
• Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
• In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
• Add in pancetta, simmer 10 minutes or until lentils are tender.
• Drain lentil mixture over a bowl and reserve cooking liquid.
• Heat oil in a big Dutch oven over medium-high heat.
• Add in onion, carrot, and celery; stir/saute for 8 minutes.
• Add in Swiss chard; stir/saute for 5 minutes.
• Add in reserved cooking liquid, salt, and pepper; bring to a boil.
• Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.

LENTILS WITH PANCETTA

Steps:

• Place the lentils in a medium pot. Add water to cover by 2" and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest.
• Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).

LENTILS WITH PANCETTA

Steps:

• To make the lentils, place all the ingredients in a deep saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 to 25 minutes, or until the lentils are al dente. Discard the vegetables. Pour the lentils and their liquid into a bowl and place in the refrigerator to cool. When cooled, strain the lentils, reserving 1 cup of the liquid.
• Heat the butter in a sauté pan over medium heat and add the pancetta. Render the fat from the pancetta and saute until slightly crisp, 3 to 4 minutes. Add the carrots, celery, shallot, and garlic and cook until tender, an additional 3 to 4 minutes. Add the lentils and the reserved cooking liquid, then bring to a boil. Turn off the heat, stir in the parsley and olive oil, and taste for seasoning. Serve hot.