While the weather is getting cold you should definitely try this warm and filling bowl full of yummy and amazing ingredients ! If you are vegetarian you can easily keep out the pancetta, it will still taste incredible. I love eating it with a slice of wholegrain or spelt bread, dipped in salt and olive oil. This will keep you full all afternoon or evening.
Serves 2 Ingredients: - 1 onion - 2 carrots - 1 celery stick - 1 potato - 1 garlic glove - bunch of coriander (about 3 tbsp. when chopped) - 1/2 cup of red lentils - 1/4 chilli flakes - 1 pot vegetable stock - 1 tin of organic chopped tomatoes - 200g pancetta (optional) Method: Peel and finely chop your onion, carrots, garlic, coriander and celery. Peel and chop your potato in 2cm chunks. Thoroughly rinse the lentils. Cook the chilli flakes, onion, carrot, celery and garlic in 1 tablespoon of olive oil in a saucepan on medium heat for around 6 minutes, or until soft. Add the potato when ready and cook for another 5 minutes. Add 600ml of water and bring to a gentle simmer. Add in the stock pot, tin of tomatoes and the rinsed lentils. Allow the mixture to simmer for 20minutes or until the lentils are soft. In a separate frying pan,cook the pancetta (if using) in 1 tablespoon of olive oil on medium heat. Cook the pancetta for around 5 minutes or until it is crispy around the edges. Drain the pancetta of excess oil and keep to the side. Stir the coriander into the soup. Serve it with the pancetta sprinkled on top.