Lentil Soup

• ½ cup red lentils


• ½ cup black lentils


• 20ml white vinegar


• 50ml olive oil


• 2 onions, diced


• 2 carrots, diced


• 3 sticks celery, diced


• 4 cloves garlic, sliced


• 200g thinly sliced pancetta


• 2 tbs chopped sage


• 1 tbs copped thyme


• 1 bay leaf


• 100ml white wine


• 1.5L chicken stock


• good flaky salt and freshly cracked black


• pepper


• 20ml white balsamic


• 4 tbs crème fraiche


• 4 tbs chopped Italian parsley

Soak the lentils in 2 litres fresh water mixed with the vinegar for at least 12 hours.

Heat the oil in a heavy-based pot over a medium heat. Lightly fry the onion, carrot, celery and garlic for 5-8 minutes till just starting to brown.

Roughly chop all but 8 slices of the pancetta and add to the pot along with the sage, thyme and bay leaf and turn the heat down to a medium-low.

Sauté for a further 10 min or until the pancetta has released some of its oil and the vegetables are really nice and golden brown.

Drain the lentils and add to the pot. Add the wine and turn the heat up to medium-high. Reduce the wine until there is nothing left, about 10-15 minutes. Add the chicken stock and bring to the boil.

Once the stock has boiled, skim any foamy stuff off the top and turn the heat to a medium. Simmer for half an hour and season with the salt, pepper and white balsamic.

Place the reserved pancetta slices in a cold pan over high heat and bring to a sizzle (3-5 min). Turn the pancetta slices over and take off the heat.

Leave the pancetta in the pan to crisp. Dish the soup into 4 bowls and top with the crème fraiche, parsley and crisp pancetta.