Lentil Soup With Pancetta And Croutons - cooking recipe

Ingredients

1 bunch parsley, finely chopped
1 None lemon, zested and juiced
2 cloves garlic, peeled and pressed
6 tbsp olive oil, divided
8 thin slices bread
4 slices pancetta
2 cans (14 oz each) lentils
2 None spring onions, trimmed and sliced

Preparation

Preheat oven to 350\u00b0F. Mix parsley, lemon zest, lemon juice, garlic and 2 tbsp olive oil in a bowl, and season.
Brush bread with 4 tbsp oil. Spread on a sheet tray lined with parchment paper and bake for 10 mins. Meanwhile, cook pancetta in a dry pan until crisp.
Heat lentils in a saucepan with the spring onions and bring to a boil. Reduce heat, add parsley-lemon mixture and pancetta, heat for 4 mins. Serve with croutons and a garnish of parsley.