Ingredients Jump to Instructions ↓

  1. 3 oz 85g Thinly-sliced pancetta - cut thin strips

  2. 1 1/2 cups 165g / 5.8oz Coarsely-chopped celery - (abt 3 stalks)

  3. 1 1/2 cups 93g / 3 1/3oz Chopped white onion - (abt 1 medium)

  4. 3/4 cup 82g / 2.9oz Chopped carrot

  5. 2 Thick-cut bacon - chopped

  6. 1 Garlic - most of outer skin Removed, cut in half crosswise

  7. 2 Bay leaves (small)

  8. 1 tablespoon 15ml Chopped fresh thyme

  9. 1 lb 454g / 16oz French green lentils - rinsed, drained

  10. 10 cups 2370ml Low-salt chicken broth - or more if needed

  11. 2 tablespoons 30ml Whipping cream

  12. 1 tablespoon 15ml White wine vinegar

  13. 8 Green onions - quartered Crosswise, then cut lengthwise into thin Strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Saute pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve. Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and saute until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper. Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; saute until wilted, about 1 minute. Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve. This recipe yields 6 first-course or 4 main-course servings.


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