Carrot, Pancetta & Lentil Soup
Nutrition per serving
Calories | 665 kcal |
Protein | 23 g |
Carbs | 59.7 g |
Fats | 35.9 g |
Saturated Fat | 9.7 g |
Monounsaturated Fat | 8.4 g |
Polyunsaturated Fat | 1.5 g |
Sugars | 12.9 g |
Fiber | 14.8 g |
Sodium | 2,499 mg |
Ingredients
Onion | |
Celery | |
Carrot | |
Potatoes, white, flesh and skin | |
Garlic | |
Fresh Coriander | |
Red Split Lentils | |
Red Pepper Flakes (Chili Flakes) | |
Vegetable Stock Cube | |
Chopped Tomatoes (canned) | |
Pancetta | |
Olive Oil | |
Olive Oil |
1. Peel/dice ½ a cup of onion, celery and carrot.
2. Peel/chop the potatoes into 2cm pieces.
3. Peel/finely dice the garlic.
4. Finely chop the coriander.
5. Rinse the lentils in a sieve under cold running water for 30 second.
6. Heat ½ a tbsp of olive oil in a skillet over medium heat. Add the chili flakes, onion, celery and carrot and cook for about 4 minutes until softened. Add the potatoes and continue to cook for 5 minutes.
7. Pour in 300ml of water with the stock pot and bring to a gentle simmer. Add the tinned tomatoes and lentils and stir everything together to combine. Simmer for about 10-15 minutes until the lentils have softened. Remove from heat and stir in the coriander.
8. Meanwhile, heat a tsp of olive oil in a pan and fry off the pancetta for a few minutes until crispy around the edges. Remove to a plate lined with kitchen towel to remove excess oil.
9. Serve the soup in a bowl with the pancetta sprinkled over the top.