Easy Entrees

Lentil, pancetta and spinach soup

Name: Lentil, pancetta and spinach soup
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 celery stalks, finely chopped; 1cm-thick piece pancetta (100g), chopped; 2 garlic cloves, crushed; 2 cups (500ml) low-salt chicken stock; 400g can brown lentils, rinsed, drained; 2 vine-ripened tomatoes, chopped; 1 bunch English spinach, stalks trimmed, thinly sliced; 3 tablespoons (1/4 cup) shaved parmesan

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20m

13m

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by Chrissy Freer

Nutritionist and food writer

Oct 02, 2015

A vegetable soup turns into a filling meal with the addition of lentils and pancetta.

1 tablespoon olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
1cm-thick piece pancetta (100g), chopped
2 garlic cloves, crushed
2 cups (500ml) low-salt chicken stock
400g can brown lentils, rinsed, drained
2 vine-ripened tomatoes, chopped
1 bunch English spinach, stalks trimmed, thinly sliced
3 tablespoons (1/4 cup) shaved parmesan

Method

1.

Heat the oil in a large saucepan over medium heat. Cook onion, celery and pancetta for 6-7 minutes, stirring occasionally, until pancetta is slightly crisp. Add the garlic and cook, stirring, for 30 seconds. Stir in stock, 2 cups (500ml) water, lentils and tomato, then bring to the boil. Reduce heat to low and simmer for 5 minutes.
2.

Remove from the heat, add spinach and stir until just wilted. Season with sea salt and freshly ground black pepper. Divide among bowls, then serve scattered with parmesan and a little more pepper.

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