Lentil and Pancetta Soup

One of the things I love most about lentils is how easy they are. No soaking, no planning ahead, and dinner is still on the table in under an hour. They’re a pantry staple I always have around, and one that never lets me down.

This soup came together one night without much of a plan, the way most of my favorite meals do. I blended the pancetta and celery into a fine paste for the base, which gives the broth instant depth, and finished each bowl with a few simple extras that made all the difference.

Rich, comforting, and somehow much more than the sum of its parts, it’s the kind of soup that makes you stop talking once you start eating, and proof that lentils don’t need much to shine.

Lentil and Pancetta Soup Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 6

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• ½ teaspoon fine sea salt
• 150 g / 5½ oz pancetta, cut into cubes
• 2 celery stalks, cut into 3 or 4 pieces
• 1 carrot, finely chopped
• 4-6 sage leaves
• 1½ cups dried lentils
• 6 cups water

To finish

• Whole milk plain yogurt
• Extra virgin olive oil (olio nuovo or something very fruity)
• Traditional balsamic vinegar
• Freshly ground black pepper

Instructions

1. Heat the olive oil in a 2-quart pot over medium heat. Add the onion and salt and cook until the onion is soft and just starting to turn golden, about 10 minutes.
2. Meanwhile, put the pancetta and celery in a food processor and blend until you have a fine paste. Add it to the onions and cook for 5 minutes, stirring occasionally.
3. Stir in the carrot and sage leaves and cook for another 5 minutes.
4. Add the lentils and water, bring to a gentle simmer, then cover and cook for about 40 minutes, until the lentils are tender.
5. Start tasting after 30 minutes. Lentils vary and may take up to 50 minutes. You’re looking for tender, neither firm nor mushy.
6. Taste for seasoning, keeping in mind you’ll be finishing the soup in the bowl.
7. Ladle the soup into bowls and finish each with a spoonful of yogurt, a drizzle of balsamic, and olive oil. Add black pepper and serve with crusty bread.