3 slices pancetta, cut into strips 500 g/1 lb 2 oz cooked or canned lentils, drained
2 tablespoons olive oil 1 leek, white part only thinly sliced
8 milk bread slices white pepper


1.Put the pancetta into a saucepan and cook over a low heat until tender, add the lentils and cook for a further 10 minutes.
2.Transfer half the mixture to a food processor and process to a purée. Heat the olive oil in a frying pan, add the leek and cook over a low heat for about 10 minutes until lightly browned.
3.Remove the leek from the pan and add the slices of bread. Cook until golden brown on both sides. Put the slices of bread and the leek into four soup plates and ladle in the puree and the whole lentils. Season with a pinch of white pepper and serve.

Leave a Reply

Your email address will not be published.