Lentil, pancetta & spinach soup

The ingredient of Lentil, pancetta & spinach soup

1. 1 tablespoon olive oil
2. 1 onion, finely chopped
3. 2 celery stalks, finely chopped
4. 1cm-thick piece pancetta (100g), chopped
5. 2 garlic cloves, crushed
6. 2 cups (500ml) Massel chicken style liquid stock
7. 400g can brown lentils, rinsed, drained
8. 2 vine-ripened tomatoes, chopped
9. 1 bunch English spinach, stalks trimmed, thinly sliced
10. 3 tablespoons (1/4 cup) shaved parmesan

The instruction how to make Lentil, pancetta & spinach soup

1. Heat the oil in a large saucepan over medium heat. Cook onion, celery and pancetta for 6-7 minutes, stirring occasionally, until pancetta is slightly crisp. Add the garlic and cook, stirring, for 30 seconds. Stir in stock, 2 cups (500ml) water, lentils and tomato, then bring to the boil. Reduce heat to low and simmer for 5 minutes.
2. Remove from the heat, add spinach and stir until just wilted. Season with sea salt and freshly ground black pepper. Divide among bowls, then serve scattered with parmesan and a little more pepper.

Nutritions of Lentil, pancetta & spinach soup

calories: 215.817 calories
fatContent: 10.3 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 11.7 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 15.1 grams protein
cholesterolContent: 19.4 milligrams cholesterol
sodiumContent: 932 milligrams sodium