Hosting the falling into winter book club means soup, and this tasty lentil soup hit the spot. With the addition of the smoked paprika and pancetta, the soup took on a heartier flavor, filled with spice and that porky richness that pancetta can provide. Yes, there is a bit of dicing, but once it all goes in the pot, you can walk away and let the stove do all the work. Toast some bread for dipping and let the conversation ensue!
Red Lentil Soup with Pancetta Serves 8-10 4 carrots peeled and diced. 1 red onion, diced 4 tablespoons olive oil 1 small bulb of fennel, diced 5 cloves garlic, minced 4 ounces of diced pancetta 3 stalks of celery, diced 8 cups of vegetable stock 2 cups water 2 cups of red lentils 1 tsp. fresh thyme 1 tablespoon Zataar 1 tsp. smoked paprika ½ tsp. salt plus more to taste Add olive oil into a large soup pot over medium high heat. Add pancetta and lightly brown. Add onions and garlic and cook until onions begin to soften and turn translucent. Add the rest of the vegetables and the salt. Sauté until they begin to caramelize and soften. Add thyme, zataar and smoked paprika. Stir. Add in the red lentil and stir for one to two minutes. Add in all the liquid, bring to a boil, then turn heat down and simmer until lentils and vegetables are soft, about 40 minutes.
1 Comment
10/4/2019 06:05:58 am
It has been a while since the last time I cooked a special soup for the whole family. That us the reason why I felt a different kind of excitement when I saw your recipe! Red Lentil Soup with Pancetta looks nothing but special to me and I want to have it prepared for the whole family as soon as possible. Some of you might say that soup is not really ideal for a family dinner. Don't worry because I will be getting some recipe from this website. Aside from Red Lentil Soup with Pancetta, I will have a lot of dishes to prepare!
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