Lentil Soup with Pancetta and Parmesan

Name: Lentil Soup with Pancetta and Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 bay leaf; 710 milliliters fat-free, less-sodium chicken broth, divided; 3 garlic cloves, minced; 1 kilograms 99% fat-free lentil soup (such as Progresso); 177 milliliters chopped onion (about 1 small); 79 milliliters ounces pancetta, diced (about; 59 milliliters grated Parmesan cheese; 118 milliliters water

Lentil Soup with Pancettan and Parmesan might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 572 calories, 42g of protein, and 3g of fat per serving. This recipe serves 7. It will be a hit at your Autumn event. If you have parmesan cheese, pancetta, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place first 3 ingredients in a large saucepan; cook over medium heat 9 minutes or until onion is golden.

Ingredients you will need

Onion

Equipment you will use

Sauce Pan

Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, water, soup, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf. Ladle soup into individual bowls; sprinkle with Parmesan cheese.

Ingredients you will need

Parmesan