lentil, pancetta and oregano soup

pancetta, lentil and oregano soup

I’ve never been particularly fond of pulses – kidney beans, chickpeas and pinto beans just don’t do it for me. But over the last couple of years I’ve slowly taken to the lentil – delicate puy lentils, lovely with roasted fish and the more rustic brown lentils which are wonderful in soups, taking on all the flavours of their pot-mates. I came across this one day while flipping through Allegra McEvedy‘s cookbook, and have made it numerous times since. It’s a real winner – wonderfully earthy and packed full of flavour, with a smoky sweetness from the pancetta. Totally satisfying and frugal to boot, if ever there was a reason to love the lentil, this soup is it.

Lentil, Pancetta and Oregano Soup
(adapted from the Leon cookbook)
serves 4

1 tbsp butter
3 tbsp olive oil
140g (5oz) pancetta, diced
2 carrots, finely chopped
1 1/2 sticks celery, finely chopped
3 bay leaves
1 tsp dried oregano
4 cloves garlic, sliced
1 tbsp tomato purée
1 tbsp red wine vinegar
140g (5oz) brown or green lentils
1 1/2 litre (6 cups) chicken stock

Heat the butter and olive oil in a large pot over a high flame, once hot add the pancetta and fry until crispy and golden. Add the chopped vegetables, then lower the heat slightly to gently cook until tender (about 12-15 minutes).

Once the vegetables have taken on some colour add the bay leaves, oregano and garlic, stir, and cook for another 5 minutes.

Add the vinegar, tomato paste and the lentils, making sure to give it all a good stir so the lentils are well combined with everything in the pot. Pour in the stock and bring to a boil, then turn the heat down and leave to simmer for 30 minutes.

Season with salt and pepper if desired (I find that I never need to as it’s so tasty as is). Serve in large bowls with some crusty bread, or ladled over a poached egg (which was what I did for lunch with the leftover soup the next day – awesome!).


~ by gourmettraveller on November 5, 2009.

7 Responses to “lentil, pancetta and oregano soup”

  1. Mmmm this looks great, perfect for a cold Autumn night :)

  2. My goodness deliciousness. I could use a bowl of that right now actually.

  3. Great soup! Lentils & pancetta are a great combination.

  4. beautiful and hearty, perfect for the season.

  5. looks very inviting, warming & delish…mmmm

  6. This is the perfect comfort soup!

  7. Know what you mean about beans. I have an aversion to letting them soak, even though it’s hardly any effort at all.

    I’m going to put some on now – you’ve inspired me.

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