Sweet Potato Soup with Lentils and Pancetta Bacon

This faff-free sweet potato soup is great for the whole family. It's an easy weekday tea, taking about 30 minutes to cook and a great meal to sit down to at the table, together. We recommend our nitrite-free pancetta bacon in this soup which is also sugar-free and artisan-made. These ingredients will make 4 servings.

Sweet Potato, Lentils and Pancetta Bacon come together quickly and easily in this delicious, nutritious soup

To make this filling soup you will need:

2 tbsp extra virgin olive oil

1 red onion chopped

2 garlic cloves peeled and crushed

60 g of nitrite-free Pancetta Bacon, finely chopped

750 ml vegetable stock (gluten-free)

400 g sweet potatoes peeled and cubed

1 x 400g tin of chopped tomatoes

1 x 390g tin of green lentils, drained and rinsed well

2 head of broccoli, cut into small florets

Fresh parsley

Sea salt and fresh black pepper

How to make your soup:

  • Heat a saucepan over medium heat. Add the olive oil, onion, garlic and pancetta bacon.

  • Cook until the onion starts to soften - approx 5 minutes

  • Next, add the stock, sweet potato, tomatoes, and the lentils and bring to the boil.

  • Reduce the heat and simmer for 15 minutes or until the sweet potato is tender, stirring occasionally.

  • Add the broccoli florets and simmer for an additional 5 minutes

  • Serve across four warm bowls, season and top with chopped fresh parsley.

  • Enjoy!

PS. We added one of our low carb bagels for each super hungry person - no complaints!

Mike's Tip! 👨‍🍳

This soup can be stored in the fridge for up to 3 days or in the freezer for up to 1 month. When you are ready to eat, defrost and re-heat the remaining portions, season and serve across warm bowls. Perfect.

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