Lentil, sweet potato & pancetta soup

Lentil & sweet potato

One of the healthiest foods around, lentils are low in fat and very versatile


3 cups boiling water
1 teaspoon Chicken Stock Powder
2 teaspoons rapeseed oil
1 large red onion, finely chopped
2 celery sticks, finely chopped
50g pancetta, finely chopped
2 garlic cloves, crushed
500g sweet potato peeled and chopped
400g can lentils, drained
400g can diced tomatoes
250g broccoli, cut into small florets
Chopped fresh parsley, to serve


Combine the water and stock powder in a large 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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