Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, potato, leek, lentil, pancetta soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Potato, Leek, Lentil, Pancetta Soup is something which I have loved my entire life. They’re fine and they look wonderful.

In a soup pot, heat Oil. Once leek become translucent add garlic, and cook out for one minute. Remove bay leaf and transfer to a blender. Strain soup to remove any impurities.

To begin with this recipe, we must prepare a few components. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Take 6 good size Potatoes, diced
  2. Take 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Take 1 chunk of Pancetta (I used “hot”)
  4. Get 1 clove Garlic
  5. Take 1/2 cup Orange Lentils (Dry)
  6. Make ready 2 Onions coarsely chopped
  7. Get 4 cups Vegetable Stock (or chicken)
  8. Get 3 cups Water
  9. Take Salt to taste (You can add pepper)
  10. Take 1 tbsp Vegetable Oil
  11. Make ready handful Chives and dry Parsley

In same pot, cook leeks and garlic until soft. Add stock, bring to a boil, and stir in potatoes. Add the chopped leek, carrots, and garlic to the pot. Stir the vegetables around in the fat, reducing the heat if, necessary, to prevent them from browning too fast.

Instructions to make Potato, Leek, Lentil, Pancetta Soup:
  1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
  2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

Add the chopped leek, carrots, and garlic to the pot. Stir the vegetables around in the fat, reducing the heat if, necessary, to prevent them from browning too fast. Cook them until they start to soften, about five minutes or so. Melt the butter in a heavy saucepan. Add the potatoes, onion and leeks and stir them in the butter until coated.

So that is going to wrap it up with this special food potato, leek, lentil, pancetta soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!