Lentil, Pancetta and Spinach Soup
This lentil soup is made flavoursome by the Knorr Vegetable Stock Pot, garlic, chilli and sautéed onions with pancetta.
Feeds
4People
Preparation time
35Min.
Difficulty
easy
Ingredients
- ungrouped
- 15 ml olive oil
- 1 large onion diced
- 200 g pancetta diced
- 1 clove garlic chopped
- 1 red chilli finely chopped
- 10 ml Robertsons cumin
- 5 ml Robertsons coriander seeds
- 300 g red lentils washed
- 1 litre boiling water
- Knorr vegetable stock pot
- lemon juice
- 300 g baby spinach washed
- 45 ml fresh parsley chopped
Preparation method
- ungrouped
- Heat the olive oil in a large saucepan over medium heat. Add the onion and pancetta and cook gently on low heat for 3-5 minutes until the onion is soft but not brown. Add the garlic and chilli, and cook on low heat for a further minute, stirring regularly.
- Add the cumin, coriander and lentils. Cook on low heat for a further minute, stirring regularly.
- Add the hot water and Knorr Vegetable Stock Pot. Bring to the boil, reduce to low heat and simmer gently for 12-15 minutes or until the lentils are soft and tender.
- Add lemon juice, spinach and freshly chopped parsley. Simmer for 1 minute and serve.
Nutrition
- Nut Free
- Future 50 foods
Try our Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.