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Crimson Lentil Soup with Fennel, Sun Dried Tomatoes, Fresh Oregano and Pancetta
1 Min Read
Diane Ridge
YIELD: 12 servings
1/4 cup chopped garlic
1/2 cup diced celery
1 cup diced fennel
1/2 cup diced onions
2 cups crimson lentil (any lentil may be substituted)
6 cups chicken stock
1/2 pound piece of pancetta
1/2 cup diced carrots
1 cup sun dried tomatoes, minced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1/2 bunch fresh oregano chopped, for garnish
Heat virgin olive oil in medium to large stockpot; add garlic, celery, fennel and onions. Season lightly with salt and pepper.
Cook garlic, celery, fennel and onions until lightly browned. Add lentils, chicken stock and large piece of pancetta to pot and bring to a boil.
Once the soup comes to a boil add carrots and sun-dried tomatoes. Simmer for approximately 45 minutes or until lentils are tender. Remove pancetta and dice into small pieces. (You may brown the pancetta after if so desired.)
Taste and adjust the seasoning to your liking. Consistency may also be adjusted by adding more chicken stock or water.
Garnish soup with fresh chopped oregano and diced pancetta.
Recipe from Chef Frederic Przyborowski, Roof Terrace Restaurant & Bar, Kennedy Center for the Performing Arts, Washington, DC, Restaurant Associates
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