Lentil Soup with Smoked Paprika and Pancetta2018-06-22
- 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
Cook the pancetta in a pan over medium-high heat until fat renders and it starts to brown, about 3 to 4 minutes.
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.
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.
Pour about half the soup in a blender and purée until smooth.
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.
Serve with a dollop of Greek yoghurt and garnished with extra pancetta, a sprinkle of paprika and fresh parsley.