Lentil, Sweet Potato & Pancetta Soup

Photography by Jeremy Simons

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.

Serves: 4 people

Time to prep: 15 minutes

Tim to cook: 35 minutes

Ingredients

• 750ml (3 cups) boiling water
• 1 tsp Massel Salt Reduced Chicken Stock Powder
• 2 tsp 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

• Combine the water and stock powder in a large heatproof jug.
• 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.
• 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.
• Divide the soup among serving bowls and top with parsley.

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