Indulge in the hearty and comforting goodness of our Lentil and Pancetta Soup, a culinary delight that weaves together the rustic charm of Italian cuisine with the wholesome goodness of lentils. This flavorful soup is a symphony of textures and flavors, featuring tender lentils, savory pancetta, aromatic vegetables, and a rich broth infused with herbs and spices. Served with a warm, crusty bread to soak up every delicious drop, this soup is a perfect companion for a cozy meal.
Our collection of recipes takes you on a culinary journey, offering variations and twists on this classic dish. Whether you prefer a vegetarian version or crave the smoky depth of pancetta, we have a recipe tailored to your taste. Experience the simplicity of our Pancetta-Free Lentil Soup, a nutritious and flavorful option that showcases the natural goodness of lentils. For a touch of elegance, try our Lentil Soup with Sausage and Kale, where succulent sausage and hearty greens add depth and texture to the soup. And for those seeking a culinary adventure, our Lentil Soup with Chorizo and Sweet Potato promises a vibrant and smoky explosion of flavors.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, using fresh, high-quality ingredients. With step-by-step instructions and helpful tips, we guide you through the cooking process, ensuring a successful and enjoyable culinary experience. So, gather your ingredients, choose your preferred recipe, and embark on a delightful journey into the world of lentil soups.
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.
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
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
LENTIL SOUP IN BREAD BOWLS
Steps:
- Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
- Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
- Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
- Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
- Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
- Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.
LENTIL SOUP
Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
- Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
- Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
- Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
Nutrition Facts : Calories 346 g, Fat 4 g, Fiber 24 g, Protein 26 g
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
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 SOUP WITH LEMON, PANCETTA, AND MINT
One of those soups that doubles as a main course, earthy, filling, and beefy. The soup relies on the onion to add depth and body.
Yield enough for 4
Number Of Ingredients 10
Steps:
- Peel the onions and chop them finely, cook them over medium to low heat with a little olive oil, the sliced garlic, and the diced bacon. It should all be golden and fragrant. Chop the parsley and stir it in.
- Wash the lentils thoroughly, then stir them into the onions and bacon. Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Decrease the heat so that the lentils simmer merrily, then almost cover the pot with a lid and leave until they are tender but far from collapse-about thirty minutes, depending on your lentils.
- Wash the spinach thoroughly and tear it up a bit. While it is still wet and dripping, put it into a shallow pan over high heat and shut the lid tightly-you need to cook it in its own steam. After a minute or two it will be limp and bright emerald green. Lift it out, squeeze it dry, then divide it among four warm bowls.
- Season the soup with salt, black pepper, lemon juice, and the torn mint leaves, tasting as you go. Ladle the hot soup on top of the spinach and serve with more lemon and mint for those who want it.
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.
- Use high-quality ingredients: Fresh vegetables, flavorful broth, and good-quality pancetta will make all the difference in the taste of your soup.
- Don't skimp on the vegetables: Vegetables add flavor, texture, and nutrients to the soup. Use a variety of vegetables, such as carrots, celery, onions, and garlic.
- Brown the pancetta before adding it to the soup: This will help to release its flavor and make it crispy.
- Use a good-quality broth: The broth is the base of the soup, so it's important to use a good-quality one. You can use homemade broth or a store-bought broth that is low in sodium.
- Simmer the soup for at least 30 minutes: This will help to develop the flavors and make the soup more flavorful.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.
- Serve the soup with crusty bread or a salad: This will help to make a complete meal.
Conclusion
Lentil and pancetta soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, there is a lentil and pancetta soup recipe out there for you. So next time you're looking for a warm and comforting meal, give lentil and pancetta soup a try.
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