Warm Lentil Soup With Pancetta 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.

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.

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.