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LENTIL
AND PANCETTA SOUP
1
tablespoon oil
2 leeks, chopped
8 slices pancetta, chopped
400 g (13 oz) brown lentils
6 cups chicken or vegetable stock
Extra pancetta
Cracked black pepper and sea salt
Heat
the oil in a saucepan over medium heat.
Add the leeks and pancetta and cook for
3 minutes. Add the lentils and stock to
the pan and bring to the boil. Allow the
soup to boil rapidly for 15-18 minutes or
until lentils are soft.
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While
soup is cooking, place a few slices of pancetta
under a hot grill and cook for 1 minute on each
side or until crisp. To serve, season the soup
with pepper and salt and ladle into bowls. Serve
topped with the crisp pancetta and lemon wedges
to be squeezed over the soup, or a spoonful of
crème fraîche.
Serves
4.
[New
Food Fast, Donna Hay]
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