Carrot, Pancetta & Lentil Soup with Herb Foccacia

Nutrition per serving

Calories807 kcal
Protein28 g
Carbs80.1 g
Fats40.4 g
Saturated Fat10.2 g
Monounsaturated Fat11.6 g
Polyunsaturated Fat2.1 g
Sugars13.9 g
Fiber15.8 g
Sodium2,818 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.