Lentil Soup Kuppin

• 2 cups lentils, picked over and rinsed
• 3 cups beef broth
• 4 ribs celery, chopped
• 4 carrots, chopped
• 1 1/2 cups drained and chopped canned tomatoes
• 1/4 cup olive oil
• 1 onion, chopped
• 1/2 cup minced fresh parsley leaves
• 1/4 pound pancetta (Italian cured pork belly, available at specialty food shops) or ham
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons fresh lemon juice
• 1/2 cup freshly grated Parmesan

1. In a kettle combine the lentils, the broth, the celery, the carrots, the tomatoes, the oil, the onion, the parsley, the pancetta, the garlic, the salt, the pepper, and 7 cups water, bring the mixture to a boil and simmer it, covered, skimming the froth, for 1 1/2 hours.
2. Just before serving discard the pancetta if desired and stir in the lemon juice.
3. Ladle the soup into bowls and sprinkle it with the Parmesan.

lentils, beef broth, celery, carrots, tomatoes, olive oil, onion, parsley, pancetta, garlic, salt, freshly ground pepper, lemon juice, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/lentil-soup-kuppin-10344 (may not work)