Easiest Way to Make Yum-Yum Potato, Leek, Lentil, Pancetta Soup

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Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably straightforward to live green, of course. A lot of it really is basically utilizing common sense.

We hope you got insight 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 cook it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:

1. Get 6 of good size Potatoes, diced.
2. Take 4 of Leeks cleaned well. Slice down the middle and cut into thin half moon slices.
3. Provide 1 of chunk of Pancetta (I used “hot”).
4. Take 1 clove of Garlic.
5. Use 1/2 cup of Orange Lentils (Dry).
6. Use 2 of Onions coarsely chopped.
7. Take 4 cups of Vegetable Stock (or chicken).
8. Prepare 3 cups of Water.
9. Prepare of Salt to taste (You can add pepper).
10. Prepare 1 tbsp of Vegetable Oil.
11. Get handful of 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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