Lately, Becky has been making lentil soup once a week or so. Her version includes diced potatoes and the rind of a parmesan cheese (add these with the lentils). Note that the image to the right has a yellowish tinge around the edge; that's because I added a little curry powder to the recipe - I couldn't resist. The soup is perfectly fine without it.
Ingredients
- 1/2 c. Pancetta, cubed
- 1 small red onion, finely chopped
- 1 carrot, thinly sliced or chopped
- 1 clove garlic, finely chopped
- 1 c. green lentils, rinsed
- Black pepper
- In a pot on medium-high heat, sauté the pancetta, onion, carrot and garlic together with a little extra virgin olive oil
- When the veggies have tendered and the pancetta has browned, add the lentils and a healthy dose of black pepper - dry fry for a minute or two
- Add a couple cups of water to the pan and mix well
- Salt to taste
- When the pot has come to a boil, reduce to a dull roar and let cook for 20 - 30 minutes, or until the lentils are very tender (stirring occasionally)
- Serve hot with a splash of olive oil and a couple slices of bread to mop up the extra soup
No comments:
Post a Comment