Lentil Soup With Pancetta And Croutons

Name: Lentil Soup With Pancetta And Croutons
Yield: 4 servings
Ingredients: 1 bunch parsley, finely chopped; 1 None lemon, zested and juiced; 2 cloves garlic, peeled and pressed; 6 tbsp olive oil, divided; 8 thin slices bread; 4 slices pancetta; 2 cans (14 oz each) lentils; 2 None spring onions, trimmed and sliced

Vegan Vegetarian

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Ingredients

1 bunch parsley, finely chopped ⓘ
1 None lemon, zested and juiced ⓘ
2 cloves garlic, peeled and pressed
6 tbsp olive oil, divided ⓘ
8 thin slices bread ⓘ
4 slices pancetta ⓘ
2 cans (14 oz each) lentils ⓘ
2 None spring onions, trimmed and sliced ⓘ

Instructions

Preheat oven to 350°F. Mix parsley, lemon zest, lemon juice, garlic and 2 tbsp olive oil in a bowl, and season.
Brush bread with 4 tbsp oil. Spread on a sheet tray lined with parchment paper and bake for 10 mins. Meanwhile, cook pancetta in a dry pan until crisp.
Heat lentils in a saucepan with the spring onions and bring to a boil. Reduce heat, add parsley-lemon mixture and pancetta, heat for 4 mins. Serve with croutons and a garnish of parsley.

Nutrition & Diet Analysis (per serving)

519 kcal 26% DV

Protein Fat Carbs

Macronutrients

Protein 14.2g 28% DV

Total Fat 33.3g 43% DV

Carbs 47.7g 17% DV

Fiber 11.7g 42% DV

Sugar 2g 4% DV

Electrolytes

Sodium 374.8mg 16% DV

Potassium 1976.5mg 42% DV

Cholesterol 10.8mg 4% DV

Vitamins & Minerals

Vitamin A 42.3mcg 5% DV

Vitamin C 43.5mg 48% DV

Vitamin D 0.1mcg

Calcium 95.3mg 7% DV

Iron 18mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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