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Lentil and Pancetta Soup with Bruschetta
A tasty and Simple Autumn soup!
250 gr dried lentils, previously soaked overnight in water
3 tsp. vegetable stock or 2 cubes
Large pinch fresh chopped parsley
1.5 litres water (3 pints approx)
1 large carrot, finely chopped
1 small onion, finely chopped
bacon or pancetta, sliced into small pieces
1 tsp. dried oregano
pinch of seasalt and pepper
6 slices thick cut farmhouse bread
2 cloves peeled garlic
1 Tbls. extravirgin olive oil


Add onion, 1 clove of crushed garlic and the bacon in frying pan on LOW heat with olive oil and a tablespoon of water until onion is soft but not brown for approx. 10 minutes.

Heat the water in a soup pan and stock until simmering then add the lentils, carrot and continue on medium heat for 10 minutes.

Add bacon and onion into the stock with salt and pepper. Cook for 1 hour with lid slightly open on medium heat. Check and add if necessary a little water during cooking. Add the chopped parsley 10 mintues before serving.

Bruschetta (Italian toast):
Lightly toast bread, rub garlic clove on one side then drizzle with olive oil and sprinkle oregano.

Serve warm with soup on a side plate.


Preparation Time: 90 minutes Serves: 4-6
Recipe Origin: Italy
Submitted by:
Sean Paul

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