Warm Lentil Soup with Pancetta


  • 8 green onions, cut crosswise into quarters, then cut lengthwise into thin strips
  • 1 tablespoon white wine vinegar
  • 2 tablespoons whipping cream
  • 10 cups (or more) low-salt chicken broth
  • 1 pound French green lentils, rinsed, drained
  • 1 tablespoon chopped fresh thyme
  • 2 small bay leaves
  • + 6 more ingredients
    • 1 head of garlic, most of outer skin removed, cut in half crosswise
    • 2 slices thick-cut bacon, chopped
    • ¾ cup chopped carrot
    • 1 ½ cups chopped white onion (about 1 medium)
    • 1 ½ cups coarsely chopped celery (about 3 stalks)
    • 3 ounces thinly sliced pancetta,* cut into thin strips

1. Sauté 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. 2. Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaini...

View full recipe at SpringPad


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