lentil soup

How To Make lentil soup

• 1

  Coarsely chop onion, slice carrots and celery on diagonal, large bites. Cube pancetta. Rough chop tomatoes, reserve liquid.
• 2

  In heavy bottom soup pot, saute' onions in oil and butter until golden.
• 3

  Add celery and carrots, cook 10 minutes.
• 4

  Add tomatoes and juice, cook uncovered on low 25-30 minutes.
• 5

  While veggies are simmering, crisp pancetta in a separate fry pan. (Pancetta takes longer than American bacon to crisp so I get it going with a little olive oil. You can use bacon or ham if you prefer.)
• 6

  Add lentils, beef broth, pepper, salt if desired. Cook until lentils are soft, about 45 minutes. (Note: lentils absorb liquid at different rates. You may need to add more liquid or broth to get the consistency you like for soup. I use the red lentils for their color.)
• 7

  Adjust salt and pepper to taste.
• 8

  Serve with fresh grated parmesan and crusty Italian bread.
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