Description

One Pot Bacon and Lentil Soup

This hearty one-pot bacon and lentil soup brings together the smokiness of pancetta, tender lentils, and nutritious vegetables, making it perfect for a comforting dinner or a nutritious lunch. It’s easy to make, rich in flavor, and ideal for meal prep, providing a warming, satisfying dish for chilly days.

250 g (½ lb) pancetta, chopped
1 tbsp olive oil
175 g (1 cup) green lentils
1 onion, diced
2 medium carrots, diced
4 ribs celery, diced
2 cloves garlic, minced
1 tbsp chopped fresh rosemary
2 tsp dried oregano
1 tsp dried thyme
6 mini potatoes, quartered
1 litre (4 cups) vegetable stock
100 g (3 cups) baby spinach
Juice of 1 lemon

Directions:
1. Heat olive oil in a pot, cook pancetta until crispy, then set aside.
2. Sauté onion, carrots, celery, and garlic in the pot until soft.
3. Add herbs, lentils, and potatoes, stir well.
4. Pour in stock, bring to boil, then simmer for 20 mins.
5. Blend ⅓ of the soup and return it to the pot.
6. Add lemon juice, spinach, and pancetta, stir until spinach wilts.

Prep Time: 15 minutes
Kcal: 364 per serving