Marcella Hazan-Inspired Lentil Soup with Pancetta
There are so many things to love about this Marcella Hazan inspired lentil soup recipe. It's bursting with umami flavor, and it's the ultimate comfort food soup. Plus, it's a great one-pot, make-ahead recipe that you can freeze. This is a recipe you don't want to sleep on!
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Servings: 6
Equipment
- liquid measuring cup
- chef's knife
- vegetable peeler
- dry measuring cup
- Dutch oven or large stockpot
- colander
- cheese grater
Ingredients
- ¼ cup salted butter, divided
- ¼ cup olive oil
- 1 small Vidalia onion, finely chopped
- 1 (4-ounce) package diced pancetta
- 1 carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (1-pound) bag dried lentils, rinsed and drained
- 2 cups beef broth, plus more if needed
- 6 cups water
- Kosher salt and freshly ground pepper
- ¼ cup freshly grated Parmesan cheese, plus more for serving
- Chopped Italian parsley for garnish (optional)
Instructions
- Melt 2 tablespoons of the butter with the olive oil in a Dutch oven over medium-high heat. Add the onion and pancetta and cook until the onion is tender and the pancetta begins to brown, about 5 minutes.
- Reduce to medium heat and add the carrot and celery. Cook, stirring frequently until the vegetables are tender.
- Add the tomatoes and the juices from the can. Cook, stirring frequently, until the liquid is evaporated and the mixture is thickened, about 20 minutes.
- Add the lentils, broth, and water. Season with salt and pepper to taste. Bring to a boil. Reduce the heat to low and cook, uncovered, maintaining a gentle simmer until the lentils are tender and the soup is to desired thickness, about 45 minutes.
- Stir in ¼ cup of the Parmesan cheese and the remaining butter. Adjust the salt and pepper as needed.
- To serve, ladle the soup into bowls and sprinkle with parsley and more Parmesan cheese.