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Lentil Soup

Lentil, Pancetta and Spinach Soup 
  • 4 People
  • 35 min.
  • easy 
This lentil soup is made flavoursome by the Knorr Vegetable Stock Pot, garlic, chilli and sautéed onions with pancetta. 
Ingredients
  • 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
Cooking Method

  1. 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.

  2. Add the cumin, coriander and lentils. Cook on low heat for a further minute, stirring regularly.

  3. 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.

  4. Add lemon juice, spinach and freshly chopped parsley. Simmer for 1 minute and serve.

  • Nut Free
  • Dairy Free
  • Gluten Free

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