Tom Kerridge's pancetta and lentil soup recipe
 A hearty yet healthy filling soup! It's a great lunch to take to work and can be frozen in batches to have on standby in the freezer. Each serving provides 428 kcal, 29g protein, 45g carbohydrate, 12g fat, 10g fibre. 1 tsp vegetable oil80g/2¾oz pancetta, finely diced into 5mm/¼in pieces1 large onion (about 100g/3½oz), finely chopped2 carrots (about 200g/7oz), peeled and finely chopped4 celery sticks (about 150g/5½oz), trimmed and finely chopped4 garlic cloves, finely chopped2 tbsp thyme leaves1 bay leaf1.5 litres/2¾ pints chicken stock400g tin chopped tomatoes250g/9oz red lentils250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shreddedlarge handful fresh flatleaf parsley, roughly choppedsea salt and freshly ground black pepper 1 tsp vegetable oil 80g/2¾oz pancetta, finely diced into 5mm/¼in pieces 1 large onion (about 100g/3½oz), finely chopped 2 carrots (about 200g/7oz), peeled and finely chopped 4 celery sticks (about 150g/5½oz), trimmed and finely chopped 4 garlic cloves, finely chopped 2 tbsp thyme leaves 1 bay leaf 1.5 litres/2¾ pints chicken stock 400g tin chopped tomatoes 250g/9oz red lentils 250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shredded large handful fresh flatleaf parsley, roughly chopped sea salt and freshly ground black pepper Method Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.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 the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. 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 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 the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture. Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture. Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley.