Sometimes all you crave is a hearty stew on a cold winter night, and this lucky lentil soup recipe with pancetta is as hearty and robust as a stew. The earthy lentils with a touch of rich pancetta will always hit the mark. If it is soup you crave, just add more Massel broth to make it the consistency that you desire. Great used as a side dish with grilled fish or chicken. Why is it called lucky lentil soup? Because lentils are eaten for good fortune throughout Italy on New Year’s Day, and because we fully support any New Year’s food tradition that tastes as good as this gluten-free lentil soup with pancetta recipe does.
4 cups broth, made with 4 cups of water plus 2 Massel chicken-style Salt Reduced Ultracubes
2 tablespoons olive oil
1/2 lb. pancetta, cubed
1 large onion, diced
2 celery stalks, diced
1 carrot, diced
1 cup canned diced tomatoes
1 1/2 cup spinach or baby kale leaves
2 cups lentils, rinsed
Olive oil and parmesan cheese, to garnish
In a soup pot, brown pancetta in olive oil over a medium heat.
Add onion, celery, stir and cook until softened.
Add tomatoes, spinach, lentil, and broth. Stir and simmer for about 45 minutes.
Stir occasionally and check moisture level. Add more broth if you want it soupier.