Lentil Soup With Pancetta And Croutons

1. 1

   Preheat oven to 350u00b0F. Mix parsley, lemon zest, lemon juice, garlic and 2 tbsp olive oil in a bowl, and season.

2. 2

   Brush bread with 4 tbsp oil. Spread on a sheet tray lined with parchment paper and bake for 10 mins. Meanwhile, cook pancetta in a dry pan until crisp.

3. 3

   Heat lentils in a saucepan with the spring onions and bring to a boil. Reduce heat, add parsley-lemon mixture and pancetta, heat for 4 mins. Serve with croutons and a garnish of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.