Recipe information
Yield
Makes about 16 cups, serving 8
Ingredients
2 cups lentils, picked over and rinsed
3 cups beef broth
4 ribs celery, chopped
4 carrots, chopped
1 1/2 cups drained and chopped canned tomatoes
1/4 cup olive oil
1 onion, chopped
1/2 cup minced fresh parsley leaves
1/4 pound pancetta (Italian cured pork belly, available at specialty food shops) or ham
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh lemon juice
1/2 cup freshly grated Parmesan
Preparation
In a kettle combine the lentils, the broth, the celery, the carrots, the tomatoes, the oil, the onion, the parsley, the pancetta, the garlic, the salt, the pepper, and 7 cups water, bring the mixture to a boil and simmer it, covered, skimming the froth, for 1 1/2 hours. Just before serving discard the pancetta if desired and stir in the lemon juice. Ladle the soup into bowls and sprinkle it with the Parmesan.
