Ingredients

The following ingredients have 4 Servings
  • 1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve
  • 1 leek, trimmed, washed, thinly sliced
  • 1 carrot, peeled, sliced
  • 1 celery stick, sliced
  • 1 red chilli, thinly sliced
  • 150g pancetta or speck, roughly chopped
  • 1 garlic clove, finely chopped
  • 3⁄4 cup puy lentils
  • 400g can crushed tomatoes
  • 2 litres (8 cups) water
  • 2 medium potatoes, peeled, roughly chopped
  • 400g can chickpeas, drained, rinsed
  • 1 cup green beans, chopped
  • 2/3 cup frozen peas
  • zest of 1 lemon
  • baby basil and mint leaves, to serve

Instruction

  • Place oil in a large saucepan over medium heat. Add leek, carrot, celery and chilli. Cook, stirring, for 2–3 minutes or until softened. Add pancetta and garlic and cook for a further 2–3 minutes or until slightly golden.
  • Add lentils, tomatoes and water. Bring to the boil, then reduce heat to low and simmer for 15 minutes. Add potato and cook for 15 minutes.
  • Next, add chickpeas, beans and peas and cook for 2–3 minutes or until lentils are al dente and potato is cooked through. Season and divide among serving bowls. To serve, drizzle with oil, then top with lemon zest, basil and mint leaves.