Simple and tarty!
1 tbsp olive oil
2 leeks, minced
6 oz Pancetta diced
4 slices Pancetta
14 oz lentils
6 c chicken stock
Salt and pepper
Place oil in a pot over medium heat, add Pancetta and leeks and cook until browned. Stir in stock and lentil and bring to a boil. Cool over medium heat until lentils are soft. Season with salt and pepper.
Preheat broiler to high. Cook 4 slices until crisp.
Divide Soup amount bowls and top with crisp Pancetta.
Serves 4.
