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