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- Lentil and Leek Soup
- (Zuppa di Lenticchie e Porri)
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Ingredients:
1 lb and 2 oz (500 grams) cooked lentils, drained
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3 slices pancetta, cut into thin strips
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1 leek, white part only, thinly sliced
2 tablespoons extra virgin olive oil
8 milk bread slices
Freshly ground black pepper
Directions:
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- Put the pancetta into a saucepan and cook over a low heat until tender.
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- Add the lentils and cook for another 10 minutes.
Transfer half the mixture to a food processor and process to a puree.
Heat the olive oil in a frying pan.
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- Add the leek and cook over a low heat for about 10 minutes until lightly browned.
Remove the leek from the pan and add the slices of bread.
Cook until golden brown on both sides.
Put the slices of bread and the leek into four soup plates and ladle in the puree and the lentils.
Season with a pinch freshly ground black pepper and serve. Serves 4.
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