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Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small ways by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to potato, leek, lentil, pancetta soup recipe. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you do it.

The ingredients needed to prepare Potato, Leek, Lentil, Pancetta Soup:
  1. Provide 6 good size Potatoes, diced
  2. Take 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Prepare 1 chunk of Pancetta (I used “hot”)
  4. Take 1 clove Garlic
  5. Provide 1/2 cup Orange Lentils (Dry)
  6. Take 2 Onions coarsely chopped
  7. Provide 4 cups Vegetable Stock (or chicken)
  8. Take 3 cups Water
  9. Use Salt to taste (You can add pepper)
  10. Take 1 tbsp Vegetable Oil
  11. Use handful Chives and dry Parsley
Instructions to make Potato, Leek, Lentil, Pancetta Soup:
  1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
  2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

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