Italian Lentil Soup With Pancetta

Bring to a slow boil and reduce heat to low-medium heat. Add pancetta and simmer 10 minutes or until lentils are tender.

Table Of Contents

• 1. Ingredients Italian lentil soup with pancetta
• 2. Preparation Italian lentil soup with pancetta
• 3. Ilustration Italian lentil soup with pancetta Images

Ingredients

1. Wash the lentils in cold water drain.
2. Lentil Soup Minestra di Lentticchie or Zuppa di Lentichie Difficulty Rating.
3. But you can substitute 1 pound of browned Italian sausage in place of the pancetta if you prefer.
4. Another option is to switch out the potato used in this recipe for pasta or rice.
5. 2 cups diced leftover ham or substitute pancetta bacon or Italian sausage.
6. 1 lb dry lentils.
7. Ladle the Italian Lentil Soup into large bowls.

Heat a large soup pot over medium heat. Cook until softened about 5 minutes. 1 pound dry lentils. Thanks for sharing another mouth-watering recipe. Add onion and continue cook until the onion has softened. In a large pot heat the olive oil over medium heat. Add the cheese rinds and simmer on low-medium heat for 20 minutes. 1 large whole onion diced.

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When the oil is hot add the pancetta pestata. Heat a large Dutch oven over medium-high heat and add the olive oil. Using slotted spoon transfer to paper towels to drain do not clean pot. Add carrots and celery cooking until softened. Drain the lentil mixture in a colander over a bowl reserving cooking liquid. Partially cover the pot and reduce the heat to a simmer. 4 cloves garlic chopped. 3 TB olive oil.

Preparation And Explanation

1. Cook the soup for about 45 minutes. In a food processor combine the pancetta and garlic and process to make a smooth pestata.
2. Meanwhile peel the onions and carrots and slice them clean the celery removing the leaves and the base of the coast wash and cut into chunks. Set the pancetta and sausage aside to add back into the pot later.
3. Directions In a mini food processor pulse the pancetta and garlic to make a smooth pestata. Add the carrots celery and onions and cook stirring occasionally until soft and translucent about 7 to 10 minutes.
4. Cook 8 minutes or until vegetables are tender stirring occasionally. Add oil to pan.
5. Serve with grated Parmigiano cheese and minced Italian parsley sprinkled on top. Bring to a boil.
6. Add the onions carrots and celery. Partially cover reduce heat and simmer 15 minutes.

Enjoy a nice bowl of this Italian Lentil Soup Salsicce e Lenticchie along with a nice glass or two of Prosecco. Add the garlic cooked pancetta and Italian sausage lentils chicken brothstock and all of the herbs. Check the salt and pepper seasoning and fix to taste. Made with green lentils this recipe only takes about 15 minutes of hands-on time and you can then leave the pot to do its business only stirring a bit from time to time. Cook 1 minute or until pancetta begins to brown stirring occasionally. Or simply keep the potato and add rice or pasta adjusting the liquid to taste. In a large soup pot heat the olive oil over medium heat. 4 cups chicken stock.

Add the pancetta and cook until crisp about 6 to 8 minutes. Add the potatoes and cook the soup for about 15 minutes more stirring occasionally or until the lentils and potatoes are tender. Add the lentils thyme rosemary and bay leaves. Add the beef broth all the tomatoes pancetta carrots celery water bay leaves thyme oregano Italian seasoning and red pepper. 1 teaspoon each red and black pepper. Cook until some of the fat renders out about 3 minutes. Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Add the oil and pancetta.

Cut Pancetta or Bacon into cubes of about 2cm. Add the garlic and stir in the tomato paste.

Make it veganvegetarian by omitting the pancetta and using vegetable stockbroth. Cook and stir until it renders its fat about 5 minutes. Meanwhile in the same food processor combine the carrots celery onion and parsley. Onions carrots and celery and saute for 7 minutes stirring frequently scraping up any browned bits on the sides and bottom of the pot. 1 pound dried lentils rinsed. What I like most about this recipe is that you can easily turn it into a. Add the broth and tomatoes and bring to a boil. Pass around some crusty Italian bread olive oil and butter.

Add lentils and stir for 1 minute. Season with salt and pepper. Heat a Dutch oven over medium heat. You can also serve this soup over cooked rice or add small cooked shells or tubettini pasta to the soup. 2 cups water as needed to cover. In a large pot sauté the pancetta in the olive oil until lightly brown. Drizzle with a little more olive oil and cook for 2 more minutes. Heat over medium heat.

Add in the garlic and cook for another 30 seconds. 1 cup ditalini or small elbow macaroni see notes below Freshly grated Parmesan cheese. 1 TB dried oregano. Reblogged this on Foodie WineLover and commented. 8 thoughts on SIMPLE PLEASURES LENTIL SOUP WITH PANCETTA ITALIAN CURED BACON FoodieWineLover - Gina Martino Zarcadoolas October 1 2014 at 1003 pm. Add onion and next 4 ingredients through bay leaf. Combine 7 cups water and lentils in pan. Coat the bottom of a soup pot with olive oil.

Some Italian-Americans add sausage to their lentil soup which will definitely please meat eaters. If you love chunky thick stews that can warm you from the inside out you are likely to fall in love with this lentil stew with pancetta. 5 stalks celery diced with leaves. Add the olive oil and the diced bacon in the pressure cooker and fry while open not yet covered. Easy Makes 6 servings. The pancetta won out in my case. This may take 5 minutes. Add the garlic and stir in the tomato paste.

Cut Pancetta or Bacon into cubes of about 2cm. Partially cover reduce heat and simmer 15 minutes. Add the onions carrots and celery. Bring to a boil. Serve with grated Parmigiano cheese and minced Italian parsley sprinkled on top. Add oil to pan. Cook 8 minutes or until vegetables are tender stirring occasionally. Add the carrots celery and onions and cook stirring occasionally until soft and translucent about 7 to 10 minutes.

Directions In a mini food processor pulse the pancetta and garlic to make a smooth pestata. Set the pancetta and sausage aside to add back into the pot later. Meanwhile peel the onions and carrots and slice them clean the celery removing the leaves and the base of the coast wash and cut into chunks. In a food processor combine the pancetta and garlic and process to make a smooth pestata. Cook the soup for about 45 minutes. Ladle the Italian Lentil Soup into large bowls. 1 lb dry lentils. 2 cups diced leftover ham or substitute pancetta bacon or Italian sausage.

Another option is to switch out the potato used in this recipe for pasta or rice. But you can substitute 1 pound of browned Italian sausage in place of the pancetta if you prefer. Lentil Soup Minestra di Lentticchie or Zuppa di Lentichie Difficulty Rating. Wash the lentils in cold water drain.