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Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has totally changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, largely in the kitchen.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is actually something we can all do, without difficulty. Largely, all it requires is a little common sense.
We hope you got benefit from reading it, now let’s go back to potato, leek, lentil, pancetta soup recipe. To make potato, leek, lentil, pancetta soup you need 11 ingredients and 2 steps. Here is how you do it.
The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
- You need good size Potatoes, diced
- Provide Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- Prepare chunk of Pancetta (I used “hot”)
- Provide Garlic
- Get Orange Lentils (Dry)
- Get Onions coarsely chopped
- Take Vegetable Stock (or chicken)
- Prepare Water
- Take Salt to taste (You can add pepper)
- Provide Vegetable Oil
- Get Chives and dry Parsley
Steps to make Potato, Leek, Lentil, Pancetta Soup:
- In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
- Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲
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