Italian Lentil Soup with Pancetta

Ingredients

• 200 g dried green lentils
• 100 g pancetta (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 onion (finely chopped)
• 2 garlic cloves (minced)
• 1 l vegetable broth
• 2 tablespoons olive oil
•  salt and pepper to taste
•  Grated Parmesan cheese (for garnish)

Instructions

1. 1 Heat the olive oil in a large soup pot. Add the pancetta and cook until crispy.
2. 2 Add the onion, carrot, and celery and cook until softened.
3. 3 Add the garlic and cook for another minute.
4. 4 Add the lentils and broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until the lentils are tender.
5. 5 Season with salt and pepper. Serve with a generous amount of grated Parmesan cheese.