Ingredients
2
cups lentils, picked over and rinsed
1
1/2 cups drained and chopped canned tomatoes
1/2
cup minced fresh parsley leaves
1/4
pound pancetta (Italian cured pork belly, available at specialty food shops) or ham
1/2
tsp freshly ground pepper
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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