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How To Make Lentil Sweet Potato And Pancetta Soup

Lentil Sweet Potato And Pancetta Soup


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.


  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


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.

Cook Til Yummy