40 minutes
A hearty and comforting lentil soup enhanced with the smoky flavor of pancetta, perfect for a cozy meal.
tablespoons
Onion, diced
each
0 packs
Carrot, finely diced
0 oz
teaspoons
teaspoons
Garlic Clove, finely chopped
each
Fresh Chilli, sliced
each
Low-Salt Stock Cubes
each
Red Lentils, rinsed
0 oz
1. Sauté the Base
Heat the olive oil in a large saucepan over a low to medium flame. Add one pack of pancetta, diced onion, and carrot. Cook for about 10 minutes until the onion becomes translucent and soft.
2. Bloom the Spices
Stir in the ground cumin, turmeric, chopped garlic, and sliced chilli. Continue cooking for 1 to 2 minutes, until the spices become fragrant.
3. Simmer the Lentils
Pour 1.25 liters of boiling water into the saucepan. Crumble the stock cubes into the water, then add the rinsed red lentils. Bring the mixture to a gentle simmer and let cook for 20 minutes, stirring from time to time to prevent the lentils from sticking to the bottom.
4. Crisp the Pancetta
While the soup is simmering, take the remaining pack of pancetta and fry it in a small frying pan over medium heat for 10 minutes, or until the pancetta is golden and crispy. There's no need to add oil to the pan as the pancetta will release enough fat on its own.
5. Serve and Garnish
Ladle the hearty lentil soup into bowls and top each with a generous sprinkle of the crispy pancetta cubes for a delightful contrast in textures.
Opt for high-quality, artisanal pancetta and choose green or brown lentils that hold their shape well.
Render pancetta slowly over low heat to achieve perfect crispness and infuse fat into vegetables for layering smoky flavor.
Season carefully, considering the saltiness of pancetta, and adjust accordingly.
Sweat onions, carrots, and celery until soft, aromatic, and lightly caramelized to form a solid flavor base.
Use fresh thyme or rosemary during cooking and finish with lemon juice or sherry vinegar to brighten the soup.
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