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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.

Preparation time


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

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.


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