Red Lentil Curry Soup with Pancetta

It has been a busy weekend and week so far, so I will keep this short. This past weekend I went to the Panthers game with my bestie and had an awesome opportunity to go down on the field. I will work on getting the video posted for next time! Until then, I have to share one of my favorite soup recipes to keep you warm!

Most will agree when I say that the weather has sucked lately. Everywhere! It has been cold, snowy, winter vortex-y It is definitely soup weather, which I am totally OK with!

This is another tried and true soup recipe that I bust out when I don't want to think about what to make. I usually have all the ingredients already and can always substitute if needed. The toppings are pretty versatile as well depending on the person. We like to have crispy pancetta, but this soup could easily be made vegetarian. And as usual, this is a very gluten free friendly recipe! 

Red Lentil Curry Soup with Pancetta

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 45-60 minutes

1 tablespoon ghee or butter (if keeping vegetarian)
3 stalk of celery, sliced (use the interior stalks plus leaves if possible)
1 small yellow onion, chopped
4 carrots, peeled and chopped
2 tablespoon curry powder
½ teaspoon ground oregano
2 cups red lentils, rinsed
1 cup pancetta, chopped into small chunks
4 cups vegetable broth
Water as needed
Salt and pepper
Green onions, chopped
Creme fraiche, sour cream or plain greek yogurt
Grape tomatoes, halved (get the yellow ones if you can find them)

In a large soup pot or dutch oven, heat pancetta chunks until rendered and crispy. Remove the pancetta to a paper towel lined plate with a slotted spoon, leaving as much of the fat in the pot as possible (which isn’t too much).

Add the celery, onion and carrots into the pot and sauté 7-10 minutes on medium heat. Stir in the curry powder, ground oregano, salt and pepper and continue to sauté for 2-3 more minutes.

Place the lentils in the pot and cover with vegetable broth. Add in bay leaves and stir gently. Add water if necessary to make sure the lentils have plenty of liquid to absorb while cooking.  Bring the soup to a slight boil, lower heat to medium-low and simmer for 30-45 minutes until lentils are softened. Quickly stir again and serve with recommended toppings and garnish below:

• a dollop of creme fraiche (sour cream or yogurt)
• crispy pancetta
• chopped green onions
• diced grape tomatoes 

This soup can be served over steamed rice, chopped fresh spinach or with fresh naan or bread. If you happen to have any mango chutney, stir a tablespoon into the soup for added flavor.