Hearty Leek, Carrot And Bacon Soup

• 40 g pancetta
• 5 g low-fat butter
• 2 leeks, sliced
• 3 carrots, sliced
• 25 fluid ounces chicken stock
• 5 fluid ounces dry white wine
• 3 tablespoons lentils
• 1/2 teaspoon dried thyme
• salt
• fresh ground black pepper
• 1/2 bunch fresh coriander (cilantro)
• 3 tablespoons low-fat creme fraiche
• extra coriander (to garnish)

1. In a large saucepan or cocotte, fry the bacon in the butter for 3 minutes.
2. Add all other ingredients except the creme fraiche and the extra coriander.
3. Bring to the boil and simmer for and hour.
4. Serve in bowls with a swirl of creme fraiche and the reserved coriander on top.

pancetta, lowfat butter, leeks, carrots, fluid ounces chicken stock, white wine, lentils, thyme, salt, fresh ground black pepper, fresh coriander, lowfat creme fraiche, extra coriander

Taken from www.food.com/recipe/hearty-leek-carrot-and-bacon-soup-204338 (may not work)