- 2 cups dried lentils, sorted through and washed
- 2 Tbsps extra virgin olive oil, avocado oil, duck fat, or organic grass-fed better
- 1 large Vidalia or Sweet Onion, chopped small
- 2 carrots diced small
- 2 celery sticks diced small
- 1 garlic clove, peeled and chopped
- 4 oz pancetta diced (You can use bacon if you can’t find pancetta)
- 5-6 cups vegetable or chicken broth (depending on how thick you like your soup)
- 2 sprigs of fresh Thym or 1 Tsp of dried
- 2 Bay leaves
- 1 pinch of Herbes de Provence
- 1/2 cup flat Italian parsley chopped
- Salt & Pepper, freshly ground
- Put rinsed and cleaned out lentils in a pot of water that you will bring to the boiling point, stop cooking and rinse immediately. Keep on the side until needed.
- In a large pot, melt the duck fat or butter, or use olive oil. On medium heat add the diced vegetables and sautée for about 10 minutes stirring, you do not want to color the vegetables only sweat and start cooking.
- Add the garlic and the pancetta if using (you could use some bacon instead). I try to make a small spot in the middle to cook the pancetta so I can see when it’s done, same with the bacon.
- Add the broth, Thym, bay leaves and Summer Savory Leaves.
- Lower heat to simmer, cook for about 30 minutes or until the lentils are soft.
- Correct the seasoning, add salt and pepper as needed (if your broth is already salty you might want to skip the extra salt)
- Add the parsley before serving.
When cooking a ham, set aside the broth for this soup (freezes well). It gives a particularly good flavor to any bean or lentil soup. You can also add some of the ham meat, cut in small bite size cubes, if you wish to do so.