Lentil, Pancetta Spinach Soup

The ingredient of Lentil Pancetta Spinach Soup

• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 1cm thick piece pancetta 100g chopped
• 2 garlic cloves crushed
• 2 cups 500ml massel chicken style liquid stock
• 400g can brown lentils rinsed drained
• 2 vine ripened tomatoes chopped
• 1 bunch english spinach stalks trimmed thinly sliced
• 3 tablespoons 1 4 cup shaved parmesan

The Instruction of lentil pancetta spinach soup

• heat the oil in a large saucepan over medium heat cook onion celery and pancetta for 6 7 minutes stirring occasionally until pancetta is slightly crisp add the garlic and cook stirring for 30 seconds stir in stock 2 cups 500ml water lentils and tomato then bring to the boil reduce heat to low and simmer for 5 minutes
• remove from the heat add spinach and stir until just wilted season with sea salt and freshly ground black pepper divide among bowls then serve scattered with parmesan and a little more pepper

Nutritions of Lentil Pancetta Spinach Soup

fatContent: 215 817 calories
saturatedFatContent: 10 3 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 11 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 1 grams protein
sodiumContent: 19 4 milligrams cholesterol

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