Red Lentil Soup With Pancetta

• 4 carrots, peeled and diced
• 1 red onion, diced
• 4 tablespoons olive oil
• 1 small fennel bulb, diced
• 5 cloves of garlic, minced
• 4 ounces pancetta, diced
• 3 stalks of celery, diced
• 8 cups vegetable stock
• 2 cups water
• 2 cups dried, red lentils
• 1 teaspoon fresh thyme, minced
• 1 tablespoon Zataar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt plus more to taste

1. Add olive oil into a large soup pot over medium high heat and then add pancetta and lightly brown.
2. Add onions and garlic and cook until onions begin to soften and turn translucent and then add the rest of the vegetables and the salt.
3. Saute until they begin to caramelize and soften.
4. Add thyme, zataar and smoked paprika, then stir and add in the red lentils, stirring for one to two minutes
5. Add in all the liquid, bring to a boil, then turn heat down and simmer until lentils and vegetables are soft, about 40 minutes.

carrots, red onion, olive oil, fennel bulb, garlic, pancetta, stalks of celery, vegetable stock, water, red lentils, fresh thyme, zataar, paprika, salt

Taken from food52.com/recipes/74714-red-lentil-soup-with-pancetta (may not work)