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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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 |
Directions:
1. 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.
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