Minestra di ceci e lenticchie con pancetta

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor and reduce sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing healthy fats.

Rinse lentils and chickpeas under cold water until clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in bell pepper and cook for another 3-4 minutes until fragrant.

Add rinsed lentils and chickpeas to the pot, mixing well with vegetables.

Pour in canned tomatoes and vegetable broth; stir to combine.

Season with cumin, paprika, bay leaves, salt, and black pepper.

Bring to a boil, then reduce heat to low and cover; simmer for 30-40 minutes until lentils are tender.

Remove bay leaves and adjust seasoning if necessary.

Garnish with chopped parsley before serving.

Serve hot with crusty bread or over rice.

Cooking Techniques

Spice Level: