Lentil Soup Like Never Before!
This lentil soup is packed with smoky, savory flavors, thanks to the smoked pancetta and aromatic spices. It’s hearty, comforting, and perfect for winter! Here's the step-by-step recipe
Ingredients
- 200 g smoked pancetta or bacon skin removed, cut into small strips
- 2 large onions finely chopped
- 3 carrots diced
- 2-3 tbsp olive oil
- 2-3 tbsp tomato paste
- 2 cloves garlic minced
- 1 liter beef stock
- 1 liter water or substitute 500ml water with 500ml beer for extra flavor
- 500 g lentils washed and soaked for a few hours or overnight
- 1 tbsp allspice baharat/pimento
- 2 bay leaves
- Salt and freshly cracked black pepper to taste
- Optional toppings Crumbled pancetta chopped green onions, cilantro, balsamic vinegar, or lemon juice
Instructions
Render the Pancetta
- Remove the skin from the pancetta and cut it into small strips.
- Add the pancetta to a cold, large pot or Dutch oven.
- Turn the heat to medium-low and let the fat render slowly, stirring occasionally.
- Once the pancetta is crispy and golden, remove it from the pot and set aside. Leave the rendered fat in the pot.
Build the Soup Base
- Add the finely chopped onions to the pot with the pancetta fat.
- Cook the onions on medium-low heat until they become soft and translucent (about 10 minutes).
- Add the diced carrots and increase the heat slightly. Sauté for a few minutes until the carrots start to soften and absorb the flavors.
- Drizzle in 2-3 tablespoons of olive oil for extra richness.
Add Aromatics
- Push the vegetables to the side of the pot to create space in the center.
- Add 2-3 tablespoons of tomato paste to the center and let it cook for 1-2 minutes to remove the raw flavor.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Mix everything together to combine.
Simmer the Soup
- Pour in 1 liter of beef stock and 1 liter of water (or substitute 500ml water with beer if desired).
- Season with freshly cracked black pepper and 1 tablespoon of sea salt (adjust later if needed).
- Add 2 bay leaves and 1 tablespoon of allspice (baharat/pimento). Stir well.
- Bring the mixture to a gentle simmer.
Cook the Lentils
- Drain the soaked lentils and rinse them thoroughly to remove any debris.
- Add the lentils to the pot and stir to combine.
- Cover the pot with a lid and let the soup simmer for 45 minutes.
Check and Adjust
- After 45 minutes, check the lentils and carrots for doneness. They should be tender but not mushy.
- If needed, simmer for an additional 10-15 minutes.
- Taste and adjust the seasoning with more salt or pepper if necessary.
Serve
- Ladle the soup into bowls.
- Top with the crispy pancetta crumbles, chopped green onions, or cilantro.
- Add a splash of balsamic vinegar or a squeeze of lemon juice for brightness.
- Serve with crusty bread on the side.
Tips
- If you don’t have pancetta, you can use bacon or start with butter for a vegetarian version.
- For extra depth, try adding a splash of beer or a pinch of smoked paprika.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Enjoy your smoky, hearty lentil soup!