Hearty Lentil Soup With Sweet Potatoes

• 1 pound Cooked Lentils
• 12 ounces Kamut Ditalini or Orzo Pasta
• 4 small to medium sized sweet potatoes
• 1 small package of pancetta
• 32 ounces Turkey Broth
• 32 ounces Free Range Chicken Broth
• 1 Package of Mirapoux (chopped onions, celery, carrots)
• Salt and Pepper To Taste
• Grated Parmegiano Reggianno to taste
• 2 medium garlic cloves
• 1 Leek

1. Saute pancetta to render fat and juices.
2. Add the chopped celery, onions, carrots, and leeks to the pancetta. Saute for 7 minutes until softened.
3. Add garlic to pot and cook for 1-2 minutes.
4. Add turkey and chicken broth to pot and bring to a boil.
5. Add pasta (orzo or ditalini) to pot and let cook for about 7 minutes.
6. Add cooked lentils to the pot.
7. Add cooked sweet potatoes (just microwave for about 6 minutes).
8. Let full soup cook for about 10-12 minutes on low heat to blend all flavors.
9. Add salt, pepper to taste.
10. Add fresh herbs at the end to taste: parsley, thyme or any your like.

ditalini, potatoes, pancetta, turkey broth, range chicken, mirapoux, salt, parmegiano, garlic

Taken from food52.com/recipes/7781-hearty-lentil-soup-with-sweet-potatoes (may not work)