Prep Time: 10 Mins
Garlic Yellow onion Pancetta or lardons French green lentils Carrots Bouillon cube Garni Water
Cook Time: 45 hrs
Place a stock pot on medium high heat - no need to add olive oil. Add the pancetta and sear until the meat begins to lightly brown. Add the chopped garlic and yellow onion while stirring.
Throw in the bouquet garni (by now your kitchen should smell amazing!!) Rinse the lentils using a fine strainer.
When the onions become translucent, add in the carrots, the lentils and 8 cups of water. Once soup has heated to a soft boil, add in the bouillon cube. Give a good stir.
Bring the heat down to a gentle simmer. Cover partially and let the soup simmer for 45 minutes, stirring occasionally. Add more water, 1 cup at a time, if you need to.
HONEYNUT AND PUMPKIN SOUP WITH ROSEMARY
LEMON THYME FRENCH ROAST CHICKEN
COQ AU VIN MADE SIMPLE