Smoked Pancetta and Lentil Soup

This recipe by Tom Kerridge is a hearty and filling soup, full of vegetables and topped with pancetta. The carbohydrate count may be too high for some readers, so please be sure the recipe fits well with your menu/lifestyle plans. (see a lower carb recipe suggestion, link below)

Each serving provides 428 kcal, 29g protein, 45g carbohydrate, 12g fat, 10g fibre

Ingredients

Serves Six
1 tsp vegetable oil
80g/2¾oz pancetta, finely diced into 5mm/¼in pieces

(Pancetta is an Italian type of bacon produced from pork belly which is seasoned and dry cured.)
1 large onion (about 100g/3½oz), finely chopped
2 carrots (about 200g/7oz), peeled and finely chopped
4 celery sticks (about 150g/5½oz), trimmed and finely chopped
4 garlic cloves, finely chopped
2 tbsp thyme leaves
1 bay leaf
1.5 litres/2¾ pints chicken stock
400g tin chopped tomatoes
250g/9oz red lentils
250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shredded
large handful fresh flatleaf parsley, roughly chopped
sea salt and freshly ground black pepper

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley.

The above from original idea here

Parsley, a herb with health benefits - see here

For those readers who may prefer a lower carb soup, how about a bowl of Cauliflower Soup with Crumbled Pancetta, just 6g net carbs per serving, more details here

Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan