Italian Lentil Soup

Umbrian green lentils slowly simmered with pancetta, rosemary, and a Parmesan rind for depth.

Ingredients

• 600g pancetta
• 400g fresh lasagna sheets
• a handful of sliced leeks
• 2 tsp dried oregano
• 3 tbsp extra-virgin olive oil
• 200g yellow onions
• a handful of fresh parsley, chopped
• a drizzle of Parmesan cheese
• 1 cup chicken stock
• a pinch of cracked black pepper

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the minced garlic and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the dried oregano and grated nutmeg, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pancetta and eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pancetta is tender, about 45 mins.

6. 6

   Stir in the ladyfingers and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the pine nuts and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the sage, and serve piping hot.

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