Inspired by Marcella Hazan’s Recipe
Ingredients
- ¼ cup salted butter
- ¼ cup olive oil
- 1 small white onion, finely chopped
- 1 (4-ounce) package diced pancetta (optional)
- 2–3 carrots, peeled and finely chopped
- 2–3 celery stalks, finely chopped (if they have leaves, I add those in too)
- 1 (14.5-ounce) can diced tomatoes, undrained (strongly recommend Bianco Fire Roasted Tomatoes)
- 1 lb. dried red lentils, rinsed and drained
- 4–6 cups Aneto or homemade chicken broth (use more broth or water if needed, as the lentils drink up a lot of liquid)
- Kosher salt and freshly ground pepper
- 1 Parmesan cheese rind (2″x2″), plus ¼ cup freshly grated for serving
Instructions
- Melt 2 tablespoons of the butter with the olive oil in a Dutch oven over medium-high heat. Add the onion and pancetta (if using) and cook until the onion is tender and the pancetta begins to brown, about 5 minutes.
- Reduce to medium heat and add the carrot and celery. Season the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are tender.
- Add the Parmesan rind, tomatoes, and the juices from the can. Cook, stirring frequently, until the liquid is evaporated and the mixture is thickened, about 20 minutes. This is an important step, so make sure to cook the tomatoes at least 20 minutes.
- Add the lentils and stir to integrate them with the tomatoes and vegetables.
- Add broth and water (if needed). Bring to a boil. Reduce the heat to low and cook, uncovered, at a gentle simmer until the lentils are tender and the soup is the thickness you like, about 45 minutes.
- Season with more salt and pepper to taste, but remember the Parmesan will add salt too.
- Stir in ¼ cup of the Parmesan cheese and the remaining butter. Adjust the salt and pepper as needed.
- You can remove the Parmesan rind, but I usually leave it in for extra flavor. Just don’t eat it.
- To serve, ladle the soup into bowls and sprinkle with Parmesan cheese.
