Lentil soup kuppin

1 servings

Ingredients

Quantity Ingredient
2 cups Lentils; picked over and
; rinsed
3 cups Beef broth
4 Ribs celery; chopped
4 Carrots; chopped
1½ cup Drained and chopped canned tomatoes
¼ cup Olive oil
1 Onion; chopped
½ cup Minced fresh parsley leaves
¼ pounds Pancetta; (Italian cured pork
; belly, available at
; specialty food
; shops) or ham
2 Garlic cloves; minced
1½ teaspoon Salt
½ teaspoon Freshly ground pepper
2 tablespoons Fresh lemon juice
½ cup Freshly grated Parmesan

Directions

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 1½ 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.

Makes about 16 cups, serving 8. Gourmet March 1990

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