Lentil Soup (Zuppa di Lenticchie)

Ingredients

2 tbsp. finely chopped yellow onion

3 tbsp. olive oil

3 tbsp. butter

2 tbsp. finely chopped celery

2 tbsp. finely chopped carrot

1/3 c. shredded pancetta, prosciutto, or unsmoked ham

1 c. canned Italian tomatoes, cut up, with their juice

1/2 one-pound package of dried lentils, washed and drained

4 c. Homemade Meat Broth or 1 c. canned beef broth mixed with 3

c. water

Salt, if necessary

Freshly ground pepper, 4 to 6 twists of the mill

3 tbsp. freshly grated Parmesan cheese

Directions

1. Put the onion in a stockpot with the oil and 2 tablespoons of the butter and sauté over medium-high heat until a light golden brown.

2. Add the celery and carrot and continue sautéing for 2 to 3 minutes, stirring from time to time.

3. Add the shredded pancetta, and saute for 1 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.