Lentil Soup

6-8 Portions

• 1 tablespoon Olive Oil
• 4 ounces Guanciale, chopped.
• You can substitute pancetta if Guanciale is hard to find
• 2 Garlic cloves, chopped
• 1 cup Diced Onions
• 1 cup Diced Carrots
• 1 cup Diced Celery
• 2 cups Dried Lentils
• 12 ounces Plum Tomatoes, Crushed
• 7 cups Chicken Stock
• ½ teaspoon Cumin
• 1 teaspoon Paprika
• 2 Bay Leaves
• 1 Lemon, Zested
• 1 pound Cotechino or your favorite Italian Sausage
• Salt & Pepper to taste

1. In a small pot, 3-quart size is good, cook the Guanciale with olive oil. 
2. Add the Garlic & Onions, cook until translucent
3. Add the Carrots & Celery
4. Let the vegetables cook on medium heat for about 10 minutes to bring out the natural sweetness
5. Add the lentils, tomatoes, stock and spices
6. Leave the lemon zest until you are ready to serve
7. Bring the soup to a boil and then down to a simmer for 20-30 minutes
8. Add the lemon zest and you are done!
9. The Cotechino or Italian Sausage can be poached off separately and added on top of the soup when serving