Greens & Sprouts Gluten Free Melt
There’s something about a nice hearty stew in the winter months that seems to brighten anyone’s day! Add bacon to it, and people will like it even more (or so those who eat meat, like my husband will say).
The idea for this incredibly easy and flavorful soup came to me about 6 years ago when I was friendly with a well-known chef of a Philadelphia hotspot. He was originally from Italy and suggested combining lentils with pancetta for a tasty side dish. Well, the rest is history and now everyone who gets even a whiff of this soup wants a bowl and the recipe.
Pancetta Lentil Soup (GF, DF)
If you love bacon, you’ll equally love pancetta.
Don’t know what it is? Pancetta is the Italian version of the American breakfast favorite, however I’d not suggest substituting regular bacon in this dish. Pancetta doesn’t get all crispy and hard like bacon does and you don’t need a whole lot of it since it’s flavor is quite pronounced.
If you can’t find it at your local grocer, look for Boar’s Head (as it’s gluten-free) which does have a pre-packaged 1/4 lb. or something that can be sliced at the deli counter. Just make sure to alert the deli person of your gluten issue before they slice it so that your slices aren’t contaminated on the cutting machine.
This soup is easy-to-make (and cooks even faster if you get the TrüRoots sprouted lentils which cook in 10 minutes), freezes wonderfully, and can even be re-heated and combined with another can of diced tomatoes to make a quick pasta sauce. It’s also something that will please men (since it’s got a distinct taste of bacon to it), but isn’t overly complicated and relies on the lentils for a healthy shot of protein and fiber.
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| Gluten-Free Pancetta Lentil Soup |
| There’s something about a nice hearty stew in the winter months that seems to brighten anyone’s day! Add bacon to it, and people will like it even more (or so those who eat meat, like my husband will say). |
Gluten-Free Pancetta Lentil Soup
| There’s something about a nice hearty stew in the winter months that seems to brighten anyone’s day! Add bacon to it, and people will like it even more (or so those who eat meat, like my husband will say). |
| Servings |
| 6bowls |
| Servings |
| 6bowls |
Ingredients
- 1/4 Lb Pancetta Diced (boars head is gluten free)
- 1 Large onion Peeled & quartered
- 2 Carrots Chopped
- 2 Celery Stalks Chopped
- 2 Large cloves garlic Peeled
- 1.25 Cup French or green lentils Rinsed (or try TruRoots sprouted green lentils to cook faster)
- 4 Cups (32 oz) Low-sodium veggie broth (Imagine organic foods is a GF option)
- 28 oz Can Diced tomatoes
- 1.5 Cup Water
- 2 Tbsp Extra Virgin Olive Oil
- 6 oz Can tomato paste
- 1 Tsp black pepper
- 1.25 Tsp sea salt
- 1/8 Cup basil Minced
- 1/4 Tsp Red pepper flake (Optional)
Servings: bowls
Units:
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Ingredients
Servings: bowls
Units:
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Instructions
- Heat EVOO over medium in a sauté pan and add pancetta.
- Cook pancetta for 4 or 5 minutes and then add veggies and optional red pepper flakes. Combine and cook for another 3 or 4 minutes until the onions start to become translucent.
- Add lentils and combine to heat for a couple of minutes.
- Add broth, diced tomatoes, tomato paste, water, black pepper and salt. Cover pot and bring to a boil.
- Once the pot is boiling, turn the heat down to a simmer and cook for about 20 minutes or until lentils are tender.
- Remove from heat, add basil and adjust seasonings to taste.
