Carrot & Lentil Soup with Pancetta

  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 1 medium potato
  • 1 garlic clove
  • 3 T chopped coriander
  • 1/2 C red split lentils
  • 1/4 t chilli flakes
  • bouillon
  • 1 tin chopped tomatoes
  • 1 pack pancetta

Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.

Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.

Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.

Serve soup garnished with coriander and pancetta.

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