Title: Lentil Soup Kuppin
Categories: March 1990
Yield: 1 servings

2 c Lentils; picked over and
; rinsed
3 c Beef broth
4 Ribs celery; chopped
4 Carrots; chopped
1 1/2 c Drained and chopped canned
-tomatoes
1/4 c Olive oil
1 Onion; chopped
1/2 c Minced fresh parsley leaves
1/4 lb Pancetta; (Italian cured
-pork
; belly, available at
; specialty food
; shops) or ham
2 Garlic cloves; minced
1 1/2 ts Salt
1/2 ts Freshly ground pepper
2 tb Fresh lemon juice
1/2 c 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.

Makes about 16 cups, serving 8.

Gourmet March 1990

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