Fresh, Homemade Carrot, Pancetta and Lentil Soup

Name: Fresh, Homemade Carrot, Pancetta and Lentil Soup with Herb Foccacia (5 MEAL)
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: ¾ Onion; 1 Celery Stick; 1 Carrot; 1 Garlic Clove; 3 Coriander; ½ Red Split Lentils; ½ Chilli Flakes; 1 Vegetable Stock Pot; 1 Chopped Tomatoes; ⅓ British Smoked Bacon Lardons; 1 Herb Focaccia; 1.5 Potato

with Herb Foccacia (5 MEAL)

Recipe Development TeamPublished on January 01, 2015

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The weather is warming up but we thought there should be one last hurrah for this homemade bowl of love! In Italy when you come to the bottom of your bowl it’s common to “fare la scarpetta” which (randomly) means “do the shoe”. It’s the action of wiping your plate, though fortunately we’ve provided you with some fresh foccacia rather than an old shoe!

Tags:

Lactose Free

Allergens:

Celery

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Celery Stick

(Contains: Celery)

Carrot

Garlic Clove

Coriander

Red Split Lentils

Chilli Flakes

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Chopped Tomatoes

⅓

British Smoked Bacon Lardons

Herb Focaccia

(Contains: Cereals containing gluten)

1.5

Potato

Nutritional information

/ per serving

Energy (kcal)613 kcal

Energy (kJ)2565 kJ

Fat22 g

of which saturates5 g

Carbohydrate83 g

Protein20 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Peeler

•Strainer

•Pan

•Grill Pan

•Paper Towel

Cooking Instructions and Tips

Peel and dice about ⅔ of a cup of the onion, the celery and carrot. Peel and chop the potato into roughly 2cm chunks. Peel and finely dice the garlic. Finely chop the coriander and thoroughly rinse the lentils.

Fry chilli flakes, onion, garlic, celery and carrot

Cook the chilli flakes, onion, garlic, celery and carrot in a tbsp of olive oil on medium heat for around 6 mins, or until soft. Tip: If you’re not too keen on spiciness, add less chilli flakes!

Add the potatoes and continue to cook for another 5 mins.

Add 600ml of water and bring the pan to a gentle simmer. Add in the stock pot, the tin of tomatoes, veg and the rinsed lentils. Allow the mixture to simmer for 20 mins or until the lentils are soft.

In a separate pan, cook the pancetta in a tsp of olive oil on medium heat. Cook the pancetta for around 5 mins or until it is crispy around the edges. Drain the pancetta of excess oil and keep to the side. Tip: Lay the pancetta on some kitchen paper to let it soak up the remaining oil.

Turn your oven up to 100 degrees and put the focaccia in for a few mins to warm it up.