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Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.

You already realize that the body needs the heart to be healthy. Consider this: if your heart is unhealthy then the rest of your body won’t be healthy. You already are aware that regular exercise and a healthy lifestyle are imperative in terms of the general health of your heart. Are you aware, though, that several specific foods are terrific for making your heart feel better? Today, you will learn which foods are great for your heart.

Have you ever heard the adage “an apple a day keeps the doctor away”? Apples contain many minerals and elements that keep your heart healthy. They’re high in soluble fiber which acts as a scrubber on your artery walls, keeping the cholesterol from taking hold and causing blockages. Eating just a single Red Delicious apple daily can lead to as much as an eight percent decrease in your LDL levels. That’s a great number for somebody who desires a healthier heart.

There are lots of foods you will find that that are terrific for your body. No doubt, the foods discussed in this article can help your body in numerous ways. They are essentially good, however, for promoting a healthy heart. Begin incorporating these healthy foods in your diet regularly. Your heart will be so much healthier if you do!

We hope you got benefit from reading it, now let’s go back to potato, leek, lentil, pancetta soup recipe. To make potato, leek, lentil, pancetta soup you only need 11 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to cook Potato, Leek, Lentil, Pancetta Soup:
  1. Prepare 6 good size Potatoes, diced
  2. Use 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Get 1 chunk of Pancetta (I used “hot”)
  4. Use 1 clove Garlic
  5. Get 1/2 cup Orange Lentils (Dry)
  6. Get 2 Onions coarsely chopped
  7. Provide 4 cups Vegetable Stock (or chicken)
  8. Get 3 cups Water
  9. Get Salt to taste (You can add pepper)
  10. Get 1 tbsp Vegetable Oil
  11. Provide handful Chives and dry Parsley
Instructions to make Potato, Leek, Lentil, Pancetta Soup:
  1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
  2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

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