1 tablespoon oil
2 leeks, chopped
8 slices pancetta, chopped
400 gr brown lentils
6 cups chicken or vegetable stock
cracked black pepper and sea salt
lemon or creme fraiche
Heat the oil in a saucepan over medium heat. Add the leeks and pancetta and cook for 3 minutes. Add the lentils
and stock to the pan and bring to the boil. Allow the soup to boil rapidly for 15-18 minutes or until lentils are soft.
While soup is cooking, place a few slices of pancetta under a hot grill and cook for 1 minute on each side or until
To serve, season the soup with pepper and salt and laddle into bowls. Serve topped with the crisp pancetta and lemon
wedges to be squeezed over the soup, or a spoonful of creme fraiche.