Best 5 Warm Lentil Soup With Pancetta Recipes

LENTIL SOUP WITH PANCETTA

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.

LENTIL SOUP WITH LEMON, PANCETTA, AND MINT

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.

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.

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

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.