Saturday, December 8, 2012

Lentil Soup with Crispy Pancetta

When the weather gets chilly, soup warms the soul. There are so many different flavor combinations to choose from, and it's a good opportunity to bulk up on nutrients. I recently demo'd this recipe at work and people were very impressed by the complex flavors. This soup is delicious and packs a huge nutrition punch. Served with crusty bread, this is a perfect lunch or dinner!


Lentil Soup with Crispy Pancetta

3 tablespoons olive oil
2 anchovy fillets
3 oz. diced pancetta
1 yellow onion, diced
2 carrots, peeled and diced
1 potato, peeled and diced
2 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon allspice
2 sprigs fresh rosemary
1 bay leaf
1 1/2 cups dried lentils
1 14.5 oz can fire roasted tomatoes
6 cups chicken broth
1/2 bunch kale (about 2 cups)
Salt and pepper, to taste
Crusty bread, for serving

1. Heat 2 tablespoons olive oil in a large pot over medium high heat. Add anchovy fillets and stir until fillets melt. Add pancetta and cook until crisp, 3-5 minutes.
2. Add the onion, carrots, potato and garlic and cook 2-3 minutes (until tender). Add the spices, fresh rosemary and bay leaf and cook 1 minute longer.

3. Add the lentils, tomatoes and chicken broth and bring to a boil. Reduce to a simmer and cook 30 minutes.
4. Add the kale and cook 15 minutes longer. Adjust seasonings as needed and serve.

No comments:

Post a Comment