Soupy lentils with pancetta

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Prep time:

Cook time:

Serves: 3

By mrsmacleod

1

Ingredients

  • 1 medium onion, diced

  • 1 tbsp olive oil

  • 1 handful parsley, chopped

  • 1 lemon, juiced (optional)

  • 1 leek, (optional)

  • 3 handfuls green lentils

  • 800ml stock made with water and marigold swiss boullion

  • 1 handful greens, eg spinach, kale, pak choi or similar

  • 1 tbsp mint, chopped

  • 1 handful pancetta, diced

Method

  1. In a deep pot gently fry onion in olive oil until soft, add pancetta and cook for a few mins.
  2. Add the leeks if you're using them and cook for a further few mins. Add parsley if using.
  3. Add lentils and then the stock. Leave to simmer away until lentils are cooked - up to 45 mins depending on your lentils.
  4. When they are cooked add the greens, cook for a couple of mins - they don't take long.
  5. Season with black pepper. Stir in the lemon juice and mint as you serve

Handy Hint

Adjust the amount of stock you add to change the consistency of the dish. The pancetta is pretty salty so don't add any extra salt.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Starter

  • Main Course

  • Soup

  • Low fat

  • pulses

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Your comments

  • 28/01/08 23:15

    Quite a salty dish so not suitable for very young children