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Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Everyday Cooking » Topic

Lentil, sweet potato & pancetta soup

Zoom in font  Zoom out font Published: 2014-07-30  Views: 20
Core Tip: One of the healthiest foods around, lentils are low in fat and very versatile - perfect for salads, soups and sides. Packed with vegies, this hearty lentil soup wins for taste and budget.
soup

Ingredients  


• 750ml (3 cups) boiling water
• 1 teaspoon Massel Salt Reduced Chicken Stock Powder
• 2 teaspoons olive oil
• 1 large red onion, finely chopped
• 2 celery sticks, trimmed, finely chopped
• 50g pancetta, finely chopped
• 2 garlic cloves, crushed
• 500g sweet potato (kumara), peeled, cut into 1cm pieces
• 400g can no-added-salt lentils, rinsed, drained
• 400g can no-added-salt diced tomatoes
• 250g broccoli, cut into small florets
• Chopped fresh continental parsley, to serve

Method 

1. Combine the water and stock powder in a large heatproof jug.

2. Heat oil in a saucepan over medium heat. Cook the onion, celery, pancetta and garlic, stirring, for 6 minutes or until soft. Add the sweet potato. Cook, stirring, for 1 minute or until combined.

3. Add the stock mixture, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp.

4. Divide the soup among serving bowls and top with parsley.


 
 
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