Savory Lentil Soup with Pancetta

* 2 tablespoons olive oil or butter
* 1 cup of pancetta, diced into small pieces
* Salt and freshly ground black pepper
* 3 large celery stalks, chopped
* 2 large carrots, peeled and chopped
* 1 large onion, chopped
* 6 garlic cloves, chopped
* 1 1/2 teaspoons chopped fresh rosemary leaves
* 1 1/2 teaspoons dried oregano
* 8 cups of water
* 1 (28-ounce) can diced tomatoes in juice
* 1 package of lentils, rinsed
* 1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Start with diced pancetta and olive oil. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer about 30 minutes, add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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