a
Red Lentil Soup with Sage and Pancetta
2 gallons
Ingredients
- 2 tsp. cumin
- 6 sage leaves, chopped
- 2 lbs. red lentils
- 2 bay leaves
- 2 carrots, peeled, quartered and sliced
- 2 ribs celery, small diced
- 2 medium onions, small diced
- 1½ gallons prepared Premier Chicken Base
- 2 tsp. chopped garlic
- 8 oz. pancetta, small diced
- 1 Tbsp. olive oil
Instructions
- 1 Brown the pancetta in olive oil.
- 2 Sauté the garlic, onion, celery and carrots until caramelized.
- 3 Add the remaining ingredients and simmer for 35-40 minutes or until lentils are tender.