LENTIL SOUP WITH PANCETTA
Provided by Sarah Walker Caron
Time 1h35m
Number Of Ingredients 13
Steps:
- In a stockpot set over medium heat, brown the pancetta (about 7-10 minutes). Using a slotted spoon, remove the pancetta from the stockpot to a bowl, leaving the rendered fat.
- Add the onions, carrots and red pepper to the book. Cook, stirring frequently, until softened. The onions should be translucent (about 7-8 minutes).
- Stir the garlic, thyme, rosemary, tumeric, salt and pepper into the pan. Let cook for 1-2 minutes, until fragrant.
- Add the crushed tomatoes with their juices, lentils and water to the pan. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour.
- Stir the pancetta back into the pot. Enjoy.
SMOKED PANCETTA AND LENTIL SOUP
A hearty yet healthy filling soup! It's a great lunch to take to work and can be frozen in batches to have on standby in the freezer. Each serving provides 428 kcal, 29g protein, 45g carbohydrate, 12g fat, 10g fibre.
Provided by Tom Kerridge
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2-3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.
- Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3-4 minutes, stirring occasionally.
- Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20-25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.
- Bring the soup back to a simmer, add the cabbage and cook for 3-4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time.
- Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley.
Nutrition Facts : Calories 428kcal, Carbohydrate 45g, Fat 12g, Fiber 10g, Protein 29g
WARM LENTIL SOUP WITH PANCETTA
Steps:
- Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
- Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
- Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.
- Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.
LENTIL AND PANCETTA SOUP
From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 3h6m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Add wheat berries to a large saucepan; cover with water--2 inches above berries.
- Bring to a boil; remove pan from heat.
- Cover and let stand 1 hour.
- Drain well; return wheat berries to pan.
- Cover again with water--2 inches above berries.
- Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
- In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
- Add in pancetta, simmer 10 minutes or until lentils are tender.
- Drain lentil mixture over a bowl and reserve cooking liquid.
- Heat oil in a big Dutch oven over medium-high heat.
- Add in onion, carrot, and celery; stir/saute for 8 minutes.
- Add in Swiss chard; stir/saute for 5 minutes.
- Add in reserved cooking liquid, salt, and pepper; bring to a boil.
- Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.
Nutrition Facts : Calories 99.3, Fat 1.3, SaturatedFat 0.2, Sodium 179.6, Carbohydrate 16.3, Fiber 7.4, Sugar 1.9, Protein 6.1
LENTIL & BACON SOUP
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
- Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
- Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
- Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
- Serve the soup with a sprinkle of crispy lardons on top.
Nutrition Facts : Calories 493 calories, Fat 19.1 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 50.6 grams carbohydrates, Sugar 7.3 grams sugar, Fiber 7.7 grams fiber, Protein 29.5 grams protein, Sodium 1.6 milligram of sodium
LENTILS WITH PANCETTA
Smaller lentils (like Castellucio) are preferred for this. Also, do not yield to the temptation to eat it hot; let the flavors meld and mellow for an hour or two. Adapted from Molto Gusto by Mario Batali and Mark Ladner, as reprinted by Caroline Russock at Serious Eats http://bit.ly/bjfQ92
Provided by DrGaellon
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the lentils in a medium pot. Add water to cover by 2" and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest.
- Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).
Nutrition Facts : Calories 99.5, Fat 4.9, SaturatedFat 0.7, Sodium 70.7, Carbohydrate 10.8, Fiber 3.9, Sugar 2.1, Protein 4
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