|Lentils||2 Cup (32 tbs)|
|Meat broth/3 cups canned beef broth||4 Cup (64 tbs)|
|Water||8 Cup (128 tbs)|
|Celery stalks||2 , finely chopped|
|Carrots||2 , finely chopped|
|Canned crushed italian tomatoes||1 Cup (16 tbs)|
|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|
|Freshly ground pepper||To Taste|
|Italian bread slices||10 (Thick)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Place lentils in a 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 a 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 15 to 20 minutes.
With a slotted spoon, place a third 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 for seasoning.
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.