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Rate this recipe 4.3/5 (3 Votes)


  • 2 tablespoons extra virgin olive oil
  • 1/4 pound pancetta, diced small
  • 1/2 cup diced carrots
  • 1/2 cup diced onions
  • 2 cups chopped leeks (white part and cleaned of sand)
  • 1 cup green bell pepper diced
  • 1 tablespoon minced garlic
  • 2 cups diced green tomatoes skin left on, stem removed
  • 1/4 cup dry lentils
  • 3 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped cilantro, plus some for garnish
  • 1/2 teaspoon sriracha
  • 1 tablespoon Worcestershire sauce
  • 1 cup heavy cream
  • 1 pound red ripe tomatoes, diced (reserve some for garnish)
  • 1/2 pound Black Forest ham, diced
  • Crème fraîche


Adapted from


Step 1

In a large Dutch oven over medium high heat, sauté pancetta in olive oil until browned, about 4-5 minutes. Add carrots, onions, leeks and bell pepper and sauté 5 minutes. Add garlic and cook for one more minute. Add green tomatoes, lentils, broth, bay leaves, salt, pepper, cilantro, sriracha and Worcestershire sauce. Bring to a boil, lower heat and simmer uncovered 20 minutes stirring occasionally.

Remove from heat and with an emulsion blender puree until almost smooth, or puree in small batches in a blender. Add cream, red tomatoes and ham. Stir, taste and adjust for seasoning.

To serve, ladle into bowl and top each portion with a dollop of Crème fraîche, reserved diced red tomatoes and a sprig of cilantro.

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