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Name: Warm Lentil Soup with Pancetta
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: not set
Ingredients: 3 ounces thinly sliced pancetta * cut into thin strips; 1 1/2 cups coarsely chopped celery (about 3 stalks); 1 1/2 cups chopped white onion (about 1 medium); 3/4 cup chopped carrot; 2 slices thick-cut bacon chopped; 1 head of garlic most of outer skin removed cut in half crosswise; 2 small bay leaves; 1 tablespoon chopped fresh thyme; 1 pound French green lentils rinsed, drained; 10 cups (or more) low-salt chicken broth; 2 tablespoons whipping cream; 1 tablespoon white wine vinegar; 8 green onions cut crosswise into quarters then cut lengthwise into thin strips

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INGREDIENTS

3 ounces thinly sliced pancetta ; * cut into thin strips
1 1/2 cups coarsely chopped celery (about 3 stalks)
1 1/2 cups chopped white onion (about 1 medium)
3/4 cup chopped carrot
2 slices thick-cut bacon ; chopped
1 head of garlic most of outer skin removed ; cut in half crosswise
2 small bay leaves
1 tablespoon chopped fresh thyme
1 pound French green lentils ; rinsed, drained
10 cups (or more) low-salt chicken broth
2 tablespoons whipping cream
1 tablespoon white wine vinegar
8 green onions cut crosswise into quarters ; then cut lengthwise into thin strips

INSTRUCTIONS

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NOTES

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Warm Lentil Soup with Pancetta

3 ounces thinly sliced pancetta * cut into thin strips
1 1/2 cups coarsely chopped celery (about 3 stalks) 
1 1/2 cups chopped white onion (about 1 medium) 
3/4 cup chopped carrot 
2  slices thick-cut bacon chopped
1  head of garlic most of outer skin removed cut in half crosswise
2 small bay leaves 
1 tablespoon chopped fresh thyme 
1 pound French green lentils rinsed, drained
10 cups (or more) low-salt chicken broth 
2 tablespoons whipping cream 
1 tablespoon white wine vinegar 
8  green onions cut crosswise into quarters then cut lengthwise into thin strips

Preparation Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.

Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.

Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.

Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.

*Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.

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Nutrition

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Serving Size: 1 recipe (736g)
Recipe Makes: 1

Calories: 1952
Calories from Fat: 303 (16%)

Amt Per Serving		% DV

	Total Fat 33.7g	45 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 5.5g
Cholesterol 48.4mg		15 %
Sodium 565.1mg		19 %
Potassium 4807.1mg		127 %
Total Carbohydrate 288g		85 %
	Dietary Fiber 143.1g	572 %
	Sugars, other 144.9g
Protein 125.2g		179 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1952

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