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Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 3 ounces, weight Pancetta, Cut Into Small Dice
- 1 whole Large Onion, Cut Into Medium Dice
- 2 whole Medium Carrots, Cut Into Medium Dice
- 1 stalk Celery, Cut Into Medium Dice
- 3 cloves Garlic (large), Minced
- 2 teaspoons Cumin
- 2 teaspoons Paprika, Preferably Smoked
- 1/4 teaspoons Cayenne Pepper
- 1/2 cups White Wine
- 2 quarts Chicken Broth
- 1 pound Lentils
- 1 pinch Salt And Ground Pepper To Taste
Method
- Cook pancetta in a large soup kettle over medium-high heat until fat renders and it starts to brown, 3 to 4 minutes. Add onions, carrots and celery; saute until softened, 4 to 5 minutes. Add garlic, cumin, paprika, and cayenne; saute until fragrant, 30 seconds to a minute. Add wine, continue to cook another minute or so. Add broth and lentils and bring to a boil. Reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes, adding water as necessary for a thick but not gloppy soup. Pour about half of the soup into a blender; puree until smooth. Return pureed soup to pot; simmer over low heat, stirring frequently and adjusting seasonings, including salt and pepper to taste, until heated though. Serve.
