Servings: 4
Source: From Classic Italian Cooking by Marcella Hazan
Ingredients
2 Tbsp finely chopped yellow onion
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
1/3 cup shredded pancetta, prosciutto, or unsmoked ham
1 cup canned Italian tomatoes, cut up, with their juice
1/2 one lb pkg of dried lentils, washed and drained
4 cup Homemade Meat Broth (page 10) or I cup canned beef broth mixed with 3 cup water
Salt, if necessary
Freshly ground pepper, 4 to 6 twists of the mill
3 tablespoons freshly grated Parmesan cheese
Directions
1. Put the onion in a stockpot with the oil and 2 tablespoons of the butter and saute’ over medium-high heat until a light golden brown.
2. Add the celery and carrot and continue saute’ing for 2 to 3 minutes, stirring from time to time.
3. Add the shredded pancetta, and saut6 for I more minute.
4. Add the cut-up tomatoes and their juice, and adjust the heat so that they cook at a gentle simmer for 25 minutes, uncovered. Stir from time to time with a wooden spoon.
5. Add the lentils, stirring and turning them two or three times, then add the broth,- salt (easy on the salt if you are using canned broth), and pepper. Cover and cook, at a steady simmer, until the lentils are tender. (Cooking time is about 45 minutes, but it varies greatly from lentils to lentils, so that the only reliable method is to taste them. Note, too, that some lentils absorb a surprising amount of liquid. If this happens add more homemade broth or water to keep the soup from getting too thick.)
6. When the lentils are cooked, correct for salt; then, off the heat, swirl in the remaining tablespoon of butter and the grated cheese. Serve with additional freshly grated cheese on the side.