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Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Deciding to eat healthily provides incredible benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who are suffering from health problems such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get us to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, a lot of people believe that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. In reality, however, just making some modest changes can positively impact everyday eating habits.

If you want to see results, it is definitely not a necessity to drastically modify your eating habits. It’s not a bad idea if you want to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will totally replace the way you ate previously.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to potato, leek, lentil, pancetta soup recipe. You can have potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Provide 6 good size Potatoes, diced
  2. Get 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Provide 1 chunk of Pancetta (I used “hot”)
  4. Provide 1 clove Garlic
  5. Provide 1/2 cup Orange Lentils (Dry)
  6. Provide 2 Onions coarsely chopped
  7. Use 4 cups Vegetable Stock (or chicken)
  8. Get 3 cups Water
  9. Prepare Salt to taste (You can add pepper)
  10. Provide 1 tbsp Vegetable Oil
  11. Take handful Chives and dry Parsley
Instructions to make Potato, Leek, Lentil, Pancetta Soup:
  1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
  2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

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