Lentil Soup with Lemon, Pancetta, and Mint Recipe

Name: Lentil Soup with Lemon, Pancetta, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: onions 2 small or 1 large; olive oil; garlic 3 or 4 cloves, sliced; unsmoked bacon or pancetta a good handful, diced; flat-leaf parsley a small bunch; French or Castelluccio lentils 1 1/4 cups (250g); stock or, at a push, water 4 cups (a liter); spinach 2 large handfuls; a lemon; mint a small bunch, leaves torn

Servings: persons

onions 2 small or 1 large
olive oil
garlic 3 or 4 cloves, sliced
unsmoked bacon or pancetta a good handful, diced
flat-leaf parsley a small bunch
French or Castelluccio lentils 1 1/4 cups (250g)
stock or, at a push, water 4 cups (a liter)
spinach 2 large handfuls
a lemon
mint a small bunch, leaves torn

1
Peel the onions and chop them finely, cook them over medium to low heat with a little olive oil, the sliced garlic, and the diced bacon.
2
It should all be golden and fragrant.
3
Chop the parsley and stir it in.
4
Wash the lentils thoroughly, then stir them into the onions and bacon.
5
Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface.
6
You can add a bay leaf or two if you like.
7
Decrease the heat so that the lentils simmer merrily, then almost cover the pot with a lid and leave until they are tender but far from collapseabout thirty minutes, depending on your lentils.
8
Wash the spinach thoroughly and tear it up a bit.
9
While it is still wet and dripping, put it into a shallow pan over high heat and shut the lid tightlyyou need to cook it in its own steam.
10
After a minute or two it will be limp and bright emerald green.
11
Lift it out, squeeze it dry, then divide it among four warm bowls.
12
Season the soup with salt, black pepper, lemon juice, and the torn mint leaves, tasting as you go.
13
Ladle the hot soup on top of the spinach and serve with more lemon and mint for those who want it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: onions 2 small or 1 large, olive oil, garlic 3 or 4 cloves, sliced, unsmoked bacon or pancetta a good handful, diced, and more.

Yes, Lentil Soup with Lemon, Pancetta, and Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup with Lemon, Pancetta, and Mint

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