| | Lentil, sweet potato & pancetta soup
Lentil, sweet potato & pancetta soup
Lentil, sweet potato & pancetta soup 4.3-5 9
  • Calories: 1030 kj
  • Fat: 17g
  • Carbohydrates: 10g

How to Make:

  1. Heat oil in a saucepan over medium heat. Cook the onion, celery, pancetta and garlic, stirring, for 6 minutes or until soft. Add the sweet potato. Cook, stirring, for 1 minute or until combined.
  2. Add the stock, lentils and tomato. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15-20 minutes or until sweet potato is tender. Add broccoli. Simmer for 3-4 minutes or until broccoli is tender crisp.
  3. Divide the soup among serving bowls and top with parsley.
Time for preparing:
35 min.


  • 750ml (3 cups) Massel chicken style liquid stock
  • 2 teaspoons olive oil
  • 1 large red onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 50g pancetta, finely chopped
  • 2 garlic cloves, crushed
  • 500g sweet potato (kumara), peeled, cut into 1cm pieces
  • 400g can no-added-salt lentils, rinsed, drained
  • 400g can no-added-salt diced tomatoes
  • 250g broccoli, cut into small florets
  • Chopped fresh continental parsley, to serve