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Lentil, Pancetta & Spinach Soup

Lentil, Pancetta & Spinach Soup

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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

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