Lentil, sweet potato & pancetta soup

OptiStart Chiropractic
April 20, 2018

INGREDIENTS

·       750ml (3 cups) Massel chicken style liquid stock

·       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

·       Step 1  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.

·       Step 2  Add the stock, 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.

Step 3  Divide the soup among serving bowls and top wit