Red Lentil Soup With Pancetta Recipe

Name: Red Lentil Soup With Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, peeled and diced; 1 red onion, diced; 4 tablespoons olive oil; 1 small fennel bulb, diced; 5 cloves of garlic, minced; 4 ounces pancetta, diced; 3 stalks of celery, diced; 8 cups vegetable stock; 2 cups water; 2 cups dried, red lentils; 1 teaspoon fresh thyme, minced; 1 tablespoon Zataar; 1 teaspoon smoked paprika; 1/2 teaspoon salt plus more to taste

Servings: persons

4 carrots, peeled and diced
1 red onion, diced
4 tablespoons olive oil
1 small fennel bulb, diced
5 cloves of garlic, minced
4 ounces pancetta, diced
3 stalks of celery, diced
8 cups vegetable stock
2 cups water
2 cups dried, red lentils
1 teaspoon fresh thyme, minced
1 tablespoon Zataar
1 teaspoon smoked paprika
1/2 teaspoon salt plus more to taste

1
Add olive oil into a large soup pot over medium high heat and then add pancetta and lightly brown.
2
Add onions and garlic and cook until onions begin to soften and turn translucent and then add the rest of the vegetables and the salt.
3
Saute until they begin to caramelize and soften.
4
Add thyme, zataar and smoked paprika, then stir and add in the red lentils, stirring for one to two minutes
5
Add in all the liquid, bring to a boil, then turn heat down and simmer until lentils and vegetables are soft, about 40 minutes.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 4 carrots, peeled and diced, 1 red onion, diced, 4 tablespoons olive oil, 1 small fennel bulb, diced, and more.

Yes, Red Lentil Soup With Pancetta 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.

Red Lentil Soup With Pancetta

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