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The first step in creating healthy decisions from a dinner menu is choosing your location wisely. If you have several alternatives, when seeking to dine out, it is imperative that you give each choice a fast examination. Though fast food institutions have started to incorporate healthy foods and foods into their menus, you might find it a lot much easier to eat healthy at a conventional family restaurant.
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Using your very best judgment is just another one of many ways which you are able to make healthy choices from a lunch menu. This can be best done by analyzing meal pictures on a single menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.
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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 cook that.
The ingredients needed to prepare Potato, Leek, Lentil, Pancetta Soup:
- Get good size Potatoes, diced
- Use Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- Use chunk of Pancetta (I used “hot”)
- You need Garlic
- Use Orange Lentils (Dry)
- Get Onions coarsely chopped
- Prepare Vegetable Stock (or chicken)
- Get Water
- Use Salt to taste (You can add pepper)
- Use Vegetable Oil
- Provide 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 🥖🍲
Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). On another baking sheet lined with parchment paper, lay out pancetta slices in a single layer. Place both baking sheets in the oven and cook until croutons are toasted and pancetta is crispy. This easy potato leek soup is one of my family's favorite, the flavor of leek blended with potato's texture combined really well.
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