One of my favourite blogs is Zalin Grant's Tales from a French Village. I try and read one letter a week, relishing every single word as you would a very special treat. This particular letter ends with a very simple salted pork - a petit salé - with lentils recipe.
Now I really love lentil soup and don't like the idea of letting all that delicious broth go to waste. So I decided to make my own version of French Lentil Soup based on this recipe. A perfectly warming winter soup!
Ingredients:
450 g pancetta, sliced into 2-inch pieces
6 cups water
1 bouquet garni (mine had 4 sprigs of parsley, 2 bay leaves, 5 stalks of thyme)
2 large white onions, peeled
10 cloves - push 5 cloves into each onion
3 carrots, sliced
Salt and pepper to taste
2 cups French lentils
Handful of baby silverbeet or spinach leaves
450 g pancetta, sliced into 2-inch pieces
6 cups water
1 bouquet garni (mine had 4 sprigs of parsley, 2 bay leaves, 5 stalks of thyme)
2 large white onions, peeled
10 cloves - push 5 cloves into each onion
3 carrots, sliced
Salt and pepper to taste
2 cups French lentils
Handful of baby silverbeet or spinach leaves
Method:
1. Place the pancetta, bouquet garni, carrots, onions, salt and pepper in a pot. Cover with water, bring to a boil then simmer for an hour. Add more water if it gets too dry.
2. Add the lentils and cook over medium heat for another 20-25 minutes. Check to make sure the lentils don't get overcooked.
3. Add the baby silverbeet or spinach leaves. Stir to cover the leaves with the broth, then cover the pot. Turn the heat off and serve after a couple of minutes.
1. Place the pancetta, bouquet garni, carrots, onions, salt and pepper in a pot. Cover with water, bring to a boil then simmer for an hour. Add more water if it gets too dry.
2. Add the lentils and cook over medium heat for another 20-25 minutes. Check to make sure the lentils don't get overcooked.
3. Add the baby silverbeet or spinach leaves. Stir to cover the leaves with the broth, then cover the pot. Turn the heat off and serve after a couple of minutes.
This can be made the day before or at least a few hours ahead up to step 2; then reheat and add the leaves. Bon appetit!
