Wednesday, April 18, 2012

Lentil, Sweet Potato & Pancetta Soup

Woolworth's Good Taste magazine is a fantastic monthly magazine filled with relatively easy recipes that are wholesome and tasty. I find some recipe magazines a little too fancy, so when I crave regular food, Good Taste is my first reference point (at A$3.95 per issue, it is good value too). Featured in April's edition, Mum made this superb soup last night which I thought was definitely blog worthy (made without the broccoli).

750ml (3 cups) boiling water
1 teaspoon Massel salt reduced chicken stock powder
2 teaspoon olive oil
1 large red onion, finely chopped
2 celery stick, trimmed and finely chopped
50g pancetta, finely chopped
2 garlic cloves, crushed
500g sweet potato peeled, cut into 1cm pieces
400g can no-added-salt lentils, rinsed and drained
400g can no-added-salt diced tomatoes
250g broccoli, but into small florets
Chopped fresh continental parsley to serve

1. Combine the water and stock powder in a large heatproof jug.

2. Heat oil in a saucepan over medium heat and cook the onion, celery, pancetta and garlic stirring for 6 minutes or until soft. Add the sweet potato and cook for 1 minute.

3. Add the stock mixture, lentils and tomato. Increase the heat to medium-high and bring to the boil. Reduce the heat to medium-low. Simmer, partially covered for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until the broccoli is tender crisp.

4. To serve, sprinkle with chopped parsley.

This is perfect comfort food for the colder months; although Melbourne is still experiencing pretty fine weather. Below is a photo taken at 9.15am, it is a little hazy but we're expecting a top of 24*C!

Serves: 4
Preparation time: 15 minues
Cooking time: 35 minutes
Nutrition: 17g protein; 4.5g fat (1g saturated fat); 36g carb; 10g dietary fibre; 1030kJ (245 cals).

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