Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, potato, leek, lentil, pancetta soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Potato, Leek, Lentil, Pancetta Soup is something that I’ve loved my whole life.

The classic leek and potato soup gets a reworking with spices to add flavour and lentils to add bulk. Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for five minutes. ← Back to the meal planner. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner.

To get started with this recipe, we must prepare a few components. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:

1. Prepare 6 good size Potatoes, diced
2. Take 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
3. Make ready 1 chunk of Pancetta (I used “hot”)
4. Take 1 clove Garlic
5. Get 1/2 cup Orange Lentils (Dry)
6. Take 2 Onions coarsely chopped
7. Make ready 4 cups Vegetable Stock (or chicken)
8. Take 3 cups Water
9. Make ready Salt to taste (You can add pepper)
10. Take 1 tbsp Vegetable Oil
11. Make ready handful Chives and dry Parsley

Though if you are desperate to make this an. Keyword leek potato soup, turmeric lentil soup, vegan soup. You may have seen me prepare this on the NBC TODAY Show. It's a great dish to serve on a chilly winter day and comes from my cookbook, Seasonal Recipes from the Garden.

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 🥖🍲

You may have seen me prepare this on the NBC TODAY Show. It's a great dish to serve on a chilly winter day and comes from my cookbook, Seasonal Recipes from the Garden. This creamy potato-leek soup turns leftover mashed potatoes into a lunchtime favorite. Curried Red Lentil Soup with Dried Cherries and Cilantro. Potato-Leek Soup. this link is to an external site that may or may not meet accessibility guidelines.

So that’s going to wrap it up for this exceptional food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!