- 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
- 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.