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Lentil Soup with Smoked Paprika and Pancetta


Recipe Info

  • Servings : 4
  • Cook Time : 40m
  • Ready In : 40m

This rich and hearty lentil soup recipe is filled with healthy, flavourful ingredients, and a bit of pancetta for that extra saltiness and flavour.


  • 100g pancetta, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 3 cloves garlic, finely chopped
  • 2 tsps cumin
  • 2 tsps paprika (preferably smoked)
  • 1/4 tsp cayenne pepper
  • 120ml white wine
  • 11/2 litre chicken stock
  • 450g lentils
  • salt and ground black pepper


Step 1

Cook the pancetta in a pan over medium-high heat until fat renders and it starts to brown, about 3 to 4 minutes.

Step 2

Add the onions, carrots and celery; sauté until softened, about 4 to 5 minutes. Add the garlic, cumin, paprika, and cayenne; sauté until fragrant, about 30 seconds to a minute.

Step 3

Add the wine and continue to cook another minute or so. Add the stock and lentils and bring to a boil. Reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes, adding water as necessary.

Step 4

Pour about half the soup in a blender and purée until smooth.

Step 5

Return the soup to the pot and simmer over low heat, stirring frequently and adjusting seasoning, including salt and pepper to taste, until heated though.

Step 6

Serve with a dollop of Greek yoghurt and garnished with extra pancetta, a sprinkle of paprika and fresh parsley.

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