LENTIL SOUP WITH LEMON, PANCETTA, AND MINT
One of those soups that doubles as a main course, earthy, filling, and beefy. The soup relies on the onion to add depth and body.
Yield enough for 4
Number Of Ingredients 10
Steps:
- Peel the onions and chop them finely, cook them over medium to low heat with a little olive oil, the sliced garlic, and the diced bacon. It should all be golden and fragrant. Chop the parsley and stir it in.
- Wash the lentils thoroughly, then stir them into the onions and bacon. Pour over the stock or water and bring to a boil, skimming off any froth that comes to the surface. You can add a bay leaf or two if you like. Decrease the heat so that the lentils simmer merrily, then almost cover the pot with a lid and leave until they are tender but far from collapse-about thirty minutes, depending on your lentils.
- Wash the spinach thoroughly and tear it up a bit. While it is still wet and dripping, put it into a shallow pan over high heat and shut the lid tightly-you need to cook it in its own steam. After a minute or two it will be limp and bright emerald green. Lift it out, squeeze it dry, then divide it among four warm bowls.
- Season the soup with salt, black pepper, lemon juice, and the torn mint leaves, tasting as you go. Ladle the hot soup on top of the spinach and serve with more lemon and mint for those who want it.
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