Lentil, Pancetta Spinach Soup


The ingredient of Lentil Pancetta Spinach Soup

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 celery stalks finely chopped
  • 1cm thick piece pancetta 100g chopped
  • 2 garlic cloves crushed
  • 2 cups 500ml massel chicken style liquid stock
  • 400g can brown lentils rinsed drained
  • 2 vine ripened tomatoes chopped
  • 1 bunch english spinach stalks trimmed thinly sliced
  • 3 tablespoons 1 4 cup shaved parmesan

The Instruction of lentil pancetta spinach soup

  • heat the oil in a large saucepan over medium heat cook onion celery and pancetta for 6 7 minutes stirring occasionally until pancetta is slightly crisp add the garlic and cook stirring for 30 seconds stir in stock 2 cups 500ml water lentils and tomato then bring to the boil reduce heat to low and simmer for 5 minutes
  • remove from the heat add spinach and stir until just wilted season with sea salt and freshly ground black pepper divide among bowls then serve scattered with parmesan and a little more pepper

Nutritions of Lentil Pancetta Spinach Soup

calories: 215 817 calories
calories: 10 3 grams fat
calories: 3 grams saturated fat
calories: 11 7 grams carbohydrates
calories: n a
calories: n a
calories: 15 1 grams protein
calories: 19 4 milligrams cholesterol
calories: 932 milligrams sodium
calories: http schema org
calories: nutritioninformation

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