By Tom Kerridge
From Lose Weight and Get Fit with Tom Kerridge
Heat the oil in a saucepan over high heat. Add the pancetta and cook, stirring, for about 2 to 3 minutes, or until the fat has melted and the bacon is golden brown and crispy. Remove from the pan with a slotted spoon and drain on paper towels.
Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally.
Add thyme, bay leaf, broth, and tomatoes, stir, and bring to a simmerAdd the lentils and cook for 20 to 25 minutes or until softened. Remove the bay leaf and use an immersion blender or food processor to partially blend the soup. maintaining a thick texture.
Return the soup to a boil, add the cabbage and cook for 3 to 4 minutes until softened. At the same time, heat the pancetta in a small skillet.
Add some of the parsley to the soup and pour into warmed bowls. Serve garnished with pancetta and remaining parsley.
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