As January passes into February and the weather stays we and wild down in the south east of England, my soon to be wife (Kim) and I started a bit of a health kick. We both trying to eat less fat, more pulses and vegetables, and soup seems the obvious choice for lunch, homemade of course! I quick check through the cupboards and fridge, last weekend, led me to this recipe. It’s worth finely dicing the vegetables in this recipe as it gives the finished soup a better finished result.
A quick calculation of the caloric values of the ingredients suggests that it should be around 500kcals per portion
Serves 4 – Gluten Free*
- 1 tbsp olive oil
- 1 medium brown onion, finely diced
- 2 x 70g packs pancetta
- 1 medium carrot (about 120g), finely diced
- 1 stick of celery, finely diced
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 garlic cloves, finely chopped
- 1 chilli, sliced
- 1.25 litres of fresh Chicken or Vegetable stock or 2 good gluten free stock cubes in 1.25 litres of boiling water
- 250g red lentils, rinsed
- Heat the olive oil in a large saucepan. Add 1 pack of pancetta and cook until the fat starts to run,
- Add the onion, celery and the carrot. Cook on a low to medium heat for 5-10 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 the stock 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 pack of pancetta in a small frying pan for about 10 minutes until golden and crispy. You don’t need to add any oil as plenty will run from the pancetta.
- Sprinkle of crispy lardons on top of the soup after serving.
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently