Recipe: Spring Greens Soup with Lentils and Pancetta
- 1/2" slice of Pancetta, medium dice
- 1 Tbl Olive Oil
- 3 green onions, white and green, sliced
- 1 medium carrot, medium dice
- 1 small celery root, peeled, medium dice
- 1 small fennel bulb, medium dice
- 2 garlic cloves, minced
- 3/4 cup lentils, rinsed and picked
- 6 cups chicken or veggie stock or broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 cups mixed greens such as watercress, spinach or chard
- 1 tablespoon lemon juice
- Sea salt and pepper to taste
In a soup pot, add pancetta and olive oil and crisp on medium heat. Remove pancetta and add onion and sauté for one minute. Repeat, one at a time with carrot, celery root, fennel and garlic. Add lentils, stock, thyme and bay leaf. Cook about 25 minutes or until lentils are tender. Add greens and cook for 5 minutes or to desired doneness. Add lemon juice, salt and pepper and serve garnished with pancetta.
The Warming Hut and Cafe Crissy + Golden Gate Parks Conservancy: www.parksconservancy.org
Park Conservancy's Members' Day at Earth Stroll Earth Day Celebration Saturday, April 18, 2009 10 AM - 3 PM Details here
About Mat Schuster:
Mat Schuster is a Bay area chef, cooking teacher and Nutrition Educator. While finishing his undergrad degree at Emory University, Mat traveled abroad to Italy where he cultivated his love for cooking. Upon returning to the United States, Mat joined up at the California Culinary Academy's College of Food in San Diego and Bauman College in Berkeley where he attained his Nutrition Educator status. Mat has been a class manager and cooking instructor for Draeger's Culinary Center in the Bay area and Cooking Class Coordinator and Instructor for Whole Foods Market. Mat was the Chef and Manger for the Court Café at the San Francisco Bay Club and currently is the Chef and Manager for The Golden Gate Parks Conservancy's beloved cafes, The Warming Hut and Cafe Crissy. Mat continues to teach cooking classes for Parties that Cook, Whole Foods Market, Sur la Table, Ramekins and others.
