Lentil Soup with Pancetta and Kale
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Sprouted Lentil Soup with Pancetta and Kale

Servings 5 -6
Author Tempie

Ingredients

  • 1 tbsp olive oil
  • 5 oz . pancetta , diced
  • 1 large yellow onion , diced
  • 2 medium carrots , sliced thin
  • 2 stalks of celery , sliced thin
  • 3 cloves of garlic , minced
  • 1 tsp dried thyme
  • 1 tsp Italian seasoning
  • 2 cups sprouted green lentils
  • 4 cups veggie stock
  • 4 cups water
  • sea salt and pepper to taste
  • 1 large bunch of kale ( I used Lacinato Kale -also known as Tuscan kale)

Instructions

  • In a large soup pot (4-5 qt.), heat the olive oil over medium high heat. Add the pancetta and sauté until crisp and brown. Using a slotted spoon, scoop the pancetta out of the pot and let drain on a paper towel-lined plate. Discard all but one tablespoon of the grease.
  • Add the onions, carrots and celery to the pot and cook until they begin to soften, about 4-5 minutes. Add the garlic and dried herbs and cook for a minute more.
  • Stir in the water, vegetable stock and lentils. Add salt and pepper to taste, reduce heat to medium-low, cover, and let cook for 25 minutes. Add the kale and continue to cook for another 15 minutes. Check seasonings and serve.