Lentil Soup with Smoked Paprika and Pancetta
2018-06-22- Cuisine: Family, Winter Ideas
- Course: Starter
- Skill Level: Easy
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.
Ingredients
- 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
Method
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.