Zuppa Di Lenticchie
|Lentils||2 Cup (32 tbs)|
|Meat stock||4 Cup (64 tbs)|
|Water||8 Cup (128 tbs)|
|Celery stalks||2 , finely chopped|
|Carrots||2 , finely chopped|
|Canned crushed tomatoes||1 Cup (16 tbs), canned (Italian Style)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Chopped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Pancetta||1⁄4 Pound, chopped|
|Bread slices||10 (Thick Ones)|
|Parmigiano||1 Cup (16 tbs), freshly grated|
|Freshly ground pepper||To Taste|
Place lentils in large bowl.
Add enough cold water to cover and let stand overnight.
Discard any lentils that float to the surface.
Drain and rinse lentils thoroughly.
Prepare meat broth.
Place lentils in a large saucepan.
Add water, broth, celery and carrots.
Cover and bring to boil.
Simmer 50 to 60 minutes, stirring occasionally.
Press tomatoes through a food mill or sieve, to remove seeds.
Heat oil in a small saucepan.
Add onion, parsley and garlic.
Saute over medium heat 2 to 3 minutes.
Saute 2 to 3 minutes or until pancetta is lightly browned.
Add tomato pulp.
Season with salt and pepper.
Cook, uncovered, for 15 to 20 minutes.
With slotted spoon, place 1/3 of lentil mixture in a blender or food processor.
Process until smooth.
Return to saucepan.
Add tomato mixture.
Simmer uncovered 10 minutes.
Taste and adjust seasoning.
Optional: Toast bread until golden on both sides.
Place 1 slice toasted bread in each soup bowl.
Sprinkle generously with Parmesan cheese.
Ladle soup into bowls.