Lentil Soup Kuppin

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.

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