Meanwhile, I chopped 1/2 pound of pancetta and until it got all nice and crispy. You can use olive oil if you'd like but it's really not necessary since you will be rendering a decent amount of fat.
While this was doing it's thing, I chopped 1 yellow onion, 1 large carrot, 2 garlic cloves and 1 shallot.
When the pancetta was done I moved it to a plate with a paper towel.
At this point, drain the lentils and rinse well. Remember back in October when we made all that chicken stock? Well, we're putting it to good use today. Add 2 quarts to the pan along with the lentils, 1 bay leaf and a few sprigs of fresh thyme.
|The stock was still a little frozen when I put it in. Hence, the funny log looking thing.|
Place the cover on top and let this simmer for 30-45 minutes. If you're like me, now would be a good time to fold all that laundry that has been sitting around all week. After the soup has simmered, remove the bay leaf and the thyme. From here you can either wait until this has cooled and blend it in a blender, or you can do it the easy way and whip out your immersion blender and blend until it is all nice and creamy. Add salt and pepper taste. Although the salt really isn't necessary since the pancetta is full of it.
Put your soup in a bowl, top with the crispy pancetta and some chopped scallions if you'd like.
This soup is easy, delicious and for the most part, pretty healthy. Lentils are a good source of protein, fiber and iron. They have also been known to help lower your cholesterol. With stats like that, why wouldn't you want to make this soup?
Cream of Lentil and Pancetta Soup
1 cup pink lentils
½ lb pancetta - chopped
1 yellow onion - diced
1 large carrot - diced
2 garlic cloves - diced
1 shallot - diced
2 quarts low sodium chicken stock
1 bay leaf
5-6 thyme sprigs
salt and pepper to taste
scallions, to taste
Soak lentils for 30-45 minutes in water. Cook the pancetta in a pot until crispy, remove from pan and place on paper towel to drain. Leave the fat in the pot. Add the onion, carrot, garlic and shallot. Cook 5-7 minutes until slightly tender. Drain and rinse lentils. Add lentils, chicken stock, bay leaf and thyme to pot. Place cover on top and let simmer for 30-45 minutes. Blend with immersion blender until creamy. Add salt and pepper to taste. Serve with pancetta and scallions.