Lentil and Pancetta Soup

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.

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