How To Make Lentil Sweet Potato And Pancetta Soup

How To Make Lentil Sweet Potato And Pancetta Soup

Lentil Sweet Potato And Pancetta Soup is a great soup that can be eaten in both summer and winter. This soup is all about the texture combination that the lentils bring, the sweetness of the sweet potato paired with the salty pancetta.

A lot of people don’t know how to cook lentils, which is really unfortunate because lentils are really easy to cook and uber-healthy.

This soup has a lot of flavour and brings together different textures in one bowl. This soup can be eaten for lunch or dinner and you can serve it with bread.

How To Make Lentil Sweet Potato And Pancetta Soup

Step 1: Heat 3 tablespoons of olive oil in a medium saucepan and sauté the onion, celery, pancetta and garlic until the onion is translucent. When you’re done, add the sweet potato cubes along with an additional 1/2 teaspoon of salt to the pot. Cook the mixture for approximately 1 to 2 minutes. Make sure ingredients are well mixed.

Step 2: Add the rinsed and drained lentils to the saucepan with diced tomatoes and the stock. Bring the ingredients to a boil then reduce the heat down to medium-low and let it simmer for 15-20 minutes.

Step 3: Add the broccoli florets. Simmer for 3-4 minutes or until broccoli is tender crisp (If you like the broccoli softer, let it simmer for longer).

Step 4: Garnish and serve!

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How To Make Lentil Sweet Potato And Pancetta Soup

Lentil Sweet Potato And Pancetta Soup


Description

This soup is a perfect prelude to a winter meal. The lentils thicken the soup and give it a meatier texture. The pancetta gives it a nice smoky flavor and the sweet potatoes give it a lovely color. It’s perfect for cold evenings or friendly get-togethers.


Ingredients

Scale

 

  1. 3 tsp olive oil
  2. 1 large red onion, finely chopped
  3. 2 celery sticks, trimmed, finely chopped
  4. 60g pancetta, finely chopped
  5. 2 garlic cloves, minced
  6. 500g sweet potato, peeled and cut into 1 cm pieces
  7. 750ml (3 cups) liquid chicken stock
  8. 400g can no-added-salt lentils, rinsed, drained
  9. 400g can no-added-salt diced tomatoes
  10. 250g broccoli, cut into small florets
  11. 1/2 teaspoon of salt
  12. Parsley for garnish

Instructions

Step 1: Heat 3 tablespoons of olive oil in a medium saucepan and sauté the onion, celery, pancetta and garlic until the onion and celery are soft. Add the sweet potato and 1/2 teaspoon of salt and cook for an additional minute or two and make sure all of the ingredients are mixed together.

Step 2: Add the rinsed and drained lentils, diced tomatoes and stock to the sauce pan. Bring to a boil then reduce heat to medium-low.

Step 3: Let simmer with the lid on for 15-20 minutes or until sweet potato is tender.

Step 4: Add the broccoli florets (use as much as you like). Simmer 3-4 minutes or until broccoli is tender crisp. If you want the broccoli to be softer, simmer for longer.

Step 5: Serve with parsley as a garnish if you like.


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