Italian Lentil Soup with Vegetables and Pancetta

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 150 grams pancetta, diced
• 200 grams green lentils
• 1 liter vegetable broth
• 400 grams canned tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
•  Salt and pepper to taste
•  Fresh chopped parsley, for garnish

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat.
2. 2 Add the onion, carrot, celery, and garlic and cook until soft.
3. 3 Add the pancetta and cook for another 5 minutes.
4. 4 Rinse the lentils and add them to the pot, followed by the vegetable broth, tomatoes, oregano, and basil.
5. 5 Bring to a boil, then reduce heat and simmer for 40 minutes, or until the lentils are tender.
6. 6 Season with salt and pepper, and garnish with fresh parsley. Enjoy!