What's Cooking: Uncle Giuseppe's Marketplace's Lentil soup
1 lb. diced pancetta
1 large Vidalia Onion (leave whole and peeled)
1 bunch celery (diced)
1 large carrot (diced)
1 can of plum tomatoes with juice- already hand crushed
1 bag of lentils
2 quarts chicken stock
1 tsp red pepper flakes
Grated Parmigiano Reggiano for garnish
2 bay leaf
Sautee carrots, celery and pancetta with oil for 5 minutes on medium heat.
Add crushed tomato and juice to vegetables and cook for 10 minutes stirring often.
Season with salt, pepper and bay leaf.
Add chicken stock.
Place whole peeled onion into soup. Reduce heat to low and let simmer for 1 hour or until lentils are soft.
To serve, remove onion, cut into portions and place a piece of onion into every bowl of soup. Garnish with grated Parmigiano Reggiano.