Instructions: Cut 2 of the carrots, 4 of the celery stalks and 1 of the onions in half. Place in a stock pot with the lentils, water, 1 bay leaf and the rosemary sprigs. Bring to a boil, reduce heat and simmer until the lentils are almost tender but still hard in the center, about 20 minutes. Add 1 tablespoon salt and pepper to taste; simmer until the lentils are tender but not mushy, about 5 to 10 minutes longer. Drain, reserving the liquid. Let cool. Discard the vegetable pieces and bay leaf.

While the lentils cook, chop the remaining vegetables and optional pancetta into small dice; finely chop the rosemary needles.

Fry the pancetta in a large heavy stock pot over medium-low heat until some fat is rendered. There should be enough fat to sweat the vegetables, but if there is not enough or you arent using pancetta, add olive oil. Add the chopped vegetables, rosemary and red pepper flakes and sweat for about 15 minutes. The vegetables should release their liquid but do not let them brown.

Add the lentil-cooking liquid, the remaining bay leaf, the stock and tomato puree to the vegetables. Bring to a boil, reduce heat and simmer until the vegetables are tender but not mushy, 15 to 20 minutes.

Add the diced peppers and the lentils to the soup and heat through. Taste and adjust seasonings, if necessary.

This recipe yields 12 servings.

Comments: Pancetta is available in the deli section of supermarkets. Leave it out if you wish a vegetarian soup. Serve with toasted flat bread.

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