Lentil, pancetta & spinach soup

Detailed step-by-step description of how to cook the dish "Lentil, pancetta & spinach soup". Try it by all means

Recipe «Lentil, pancetta & spinach soup» presented in category Recipes / Soups, to prepare this dish you will need no more 13 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 onion, finely chopped, 2 celery stalks, finely chopped, 1cm-thick piece pancetta , chopped, 2 garlic cloves, crushed , 2 cups salt-reduced chicken stock, 400g can brown lentils, rinsed, drained, 2 vine-ripened tomatoes, chopped , 1 bunch English spinach, stalks trimmed, thinly sliced, 3 tbsp shaved parmesan.

Ingredients:

• 1 tbsp olive oil 
• 1 onion, finely chopped 
• 2 celery stalks, finely chopped 
• 1cm-thick piece pancetta , chopped 
• 2 garlic cloves, crushed 
• 2 cups salt-reduced chicken stock 
• 400g can brown lentils, rinsed, drained 
• 2 vine-ripened tomatoes, chopped 
• 1 bunch English spinach, stalks trimmed, thinly sliced 
• 3 tbsp shaved parmesan 

Instructions

1. Heat the oil in a large saucepan over medium heat. Cook onion, celery and pancetta for 6-7 minutes, stirring occasionally, until pancetta is slightly crisp. Add the garlic and cook, stirring, for 30 seconds. Stir in stock, 2 cups (500ml) water, lentils and tomato, then bring to the boil. Reduce heat to low and simmer for 5 minutes.
2. Remove from the heat, add spinach and stir until just wilted. Season with sea salt and freshly ground black pepper. Divide among bowls, then serve scattered with parmesan and a little more pepper.