Cauliflower Soup

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 ounces pancetta, cut into 1/4-inch dice
• 1 medium onion, finely chopped
• 1 large carrot, cut into 1/4-inch dice
• 4 quarts cold water
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 large head cauliflower, cut into small florets
• 1 cup brown lentils, rinsed
• Grated Grana Padano or Parmigiano-Reggiano, for serving

1. Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta.
2. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes.
3. Add the onion and carrot, cooking until they begin to soften, about 5 minutes.
4. Pour in the water, and add 1 tablespoon of the salt.
5. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes.
6. Add the cauliflower and lentils, and bring again to a rapid simmer.
7. Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes.
8. Season with remaining salt.
9. Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

extravirgin olive oil, pancetta, onion, carrot, cold water, kosher salt, head cauliflower, brown lentils

Taken from www.epicurious.com/recipes/food/views/cauliflower-soup-385206 (may not work)