Green lentil, pancetta and pasta soup
5 minutes
55 minutes
Serves: about 10-12 people
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 large carrot, diced
  • 200 g pancetta cubes
  • Handful fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 2 tablespoons Oil
  • 500 g green lentils
  • 1 x 400g tin chopped tomatoes, plus the tin's worth of water
  • 2 bay leaves
  • 2 litres vegetable or chicken stock
  • 250 g small pasta, mixed up leftovers, or something like macaroni
  • salt and pepper
  • To serve:
  • Extra virgin olive oil
  • More fresh parsley
  • Freshly grated parmesan

Sweat the onion, carrot, celery and garlic in the oil until soft, about 10 minutes. Add the pancetta and fry for another 5 minutes. Now the parsley and cook out for a minute or so. Now the lentils and chopped tomatoes, along with a tin full of water and the stock, too. Add the bay leaves and bring to the boil. Simmer for about 30 mins, covered, until the lentils are cooked. Add the pasta and cook, uncovered, for about 10 minutes. Season and serve.


Schedule this meal:

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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.