Carrot, Pancetta & Lentil Soup with Herb Foccacia
Nutrition per serving
| Calories | 807 kcal |
| Protein | 28 g |
| Carbs | 80.1 g |
| Fats | 40.4 g |
| Saturated Fat | 10.2 g |
| Monounsaturated Fat | 11.6 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 13.9 g |
| Fiber | 15.8 g |
| Sodium | 2,818 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 | |
| Focaccia | |
| Olive Oil | |
| Olive Oil |
1. Preheat oven to 100 C (212 F)
2. Peel/dice ½ a cup of onion, celery and carrot.
3. Peel/chop the potatoes into 2cm pieces.
4. Peel/finely dice the garlic.
5. Finely chop the coriander.
6. Rinse the lentils in a sieve under cold running water for 30 seconds.
7. 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.
8. 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.
9. 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.
10. Warm up the focaccia in the oven for a few minutes.
11. Serve the soup in a bowl with the pancetta sprinkled over the top and the focaccia on the side.