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!
Red Split Lentils
Vegetable Stock Pot(ContainsCelery, Sulphites)
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.
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.
Stir the coriander into the soup. Serve it with pancetta sprinkled across the top and big chunks of warm focaccia on the side.