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Lentil soup with sweet potato, cabbage and Pancetta

In Middle Europe, it’s traditional to celebrate the New Year with pork and lentils which (according to superstition) will bring you luck for the next 12 months. We have this lentil soup with sweet potato, cabbage and Pancetta for lunch on New Year’s Day in my family, although normally we made it with proper potatoes which I've now swapped to the more healthy (and I think even more tasty) sweet potatoes. The soup can be made with thyme, dried oregano or marjoram - I just prefer rosemary. Served with crusty bread you'll have a hearty and fulfilling meal - and hopefully lots of luck for the New Year!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 1 onion
  • 2 celery sticks
  • 50 g pancetta or lardon cubes
  • 2 garlic cloves
  • 1 Tbsp chopped rosemary or other herbs - see intro
  • 2 medium sweet potatoes
  • 1 carrot
  • 1.5 litre chicken stock approx
  • 200 g easy cook lentils rinsed & drained
  • 200 g diced tomatoes or 1 tin
  • 200 g savoy cabbage
  • To serve:
  • Cider vinegar or soured cream/crème fraîche chopped parsley

Method
 

  1. Finely chop the onion, garlic and celery.
  2. Peel and dice the carrot and sweet potatoes.
  3. Heat the oil in a large saucepan over medium heat. Gently cook the onion, celery, rosemary, pancetta and garlic, for 10 minutes, stirring.
  4. Add the sweet potato and carrot pieces. Stir for a couple of minutes, then add 1 litre stock, the lentils and chopped tomatoes.
  5. Bring to the boil, then gently simmer, covered, for 20-25 minutes or until the veggies are tender. Add the cabbage and cook for 5 more minutes under cover. Add more stock if the soup is too thick for your liking.
  6. Ladle the soup into serving bowls, add a dash of vinegar or a dollop of crème fraîche and top with chopped parsley.