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.

Green Lentils with Asparagus


This is inspired by Ottelenghi! So good, so healthy, and great for lunch.

Ingredients:
1 c green lentils, cooked and drained
2 c baby spinach
2/3 c parsley
2/3 c light olive oil or walnut oil
1 tbsp red wine vinegar
2 cloves garlic
Salt and pepper
1 bunch of asparagus, steamed and cut into 1/4 inch segments
3 1/2 oz pecorino, grated
Lemon wedges

Combine spinach, parsley, garlic, oil and salt and pepper in a food processor. Purée and place in a large bowl. Toss with lentils and asparagus. Serve with lemon and cheese.

Serves 6.

Lentil Ham Soup ala Pressure Cooker

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For Christmas I received a pressure cooker, I know, I can’t believe I didn’t already have one – big thanks to my Dad!! This is my first recipe in my new pressure cooker.

Ingredients:
1 TBSP olive oil
1 c each chopped: onion, celery, carrot
4 cloves garlic, minced
1/2 tsp oregano, thyme, cayenne pepper
1 bay leaf
4 c chicken broth
1 c water
1 lb lentils

3 TBSP tomato paste
1 TBSP balsamic
2 c ham, diced

In a pressure cooker on simmer heat oil, add onions, cook 5 minutes. Add carrots, celery and garlic, cook until soft, 4 minutes. Add herbs, broth, water and lentils. Lock lid, set on high pressure, cook 8 minutes. Release as directed. Add remaining ingredient and cook on simmer for 2 minutes.

Remove bay leaf. Salt and pepper to taste.

Serves 6.