Lentil soup with pancetta and toasted bread

Name: Lentil soup with pancetta and toasted bread
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Parsley; 1 Organic Lemon; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 very thin slices of bread; 2 Spring onions; 4 discs Pancetta; 2 can(s) (850 ml each) Lentil stew; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Parsley
1 Organic Lemon
2 Garlic cloves
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 very thin slices of bread
2 Spring onions
4 discs Pancetta
2 can(s) (850 ml each) Lentil stew
baking paper

Directions

1
Wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish. Wash the lemon hot, grate dry and tear off the peel in thin strips with a pestle ripper. Chop lemon peel finely. Halve the fruit and squeeze the juice from 1 half. Peel garlic and press it through a garlic press. Mix parsley, lemon peel, garlic, lemon juice and 2 tbsp. olive oil. Season with salt and pepper
2
Spread bread thinly with 4 tablespoons of oil. Spread on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes
3
Clean, wash and cut the spring onions into rings. Leave the bacon in a pot without fat until crispy. Remove bacon, put soup and spring onions into the pot and bring to the boil. Arrange soup, bacon and toast. Garnish with parsley