Vermouth-Laced French Lentil Soup With Two Celeries

• 2 teaspoons olive oil
• 3 ounces pancetta, diced
• 1 medium onion, diced
• 8 ounces peeled celeriac, cubed into bite-sized pieces
• 1 celery heart including leaves, diced
• 1 cup green French lentils
• 6 cups chicken broth, homemade if you have it
• 1/2 cup dry vermouth (white)
• salt and pepper - smoked pepper is good here

1. In pressure cooker, saute pancetta in olive oil until it begins to brown. Add onion and celery heart and saute until nicely browned.rnrnWithout removing what's in the pan, deglaze the pan thoroughly with vermouth, then add all remaining ingredients. Bring to high pressure and cook for 15 minutes. You can use either a natural or quick release. Adjust salt and pepper to taste.
2. If you're not using a pressure cooker, follow all the directions using a small stockpot. Cook until the lentils and celeriac are tender, about 25-30 minutes.

olive oil, pancetta, onion, peeled celeriac, including leaves, chicken broth, salt

Taken from food52.com/recipes/8504-vermouth-laced-french-lentil-soup-with-two-celeries (may not work)