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Lentil Soup

DIRECTIONS

Put 2 tablespoons of the butter and all the oil in a soup pot, add the chopped onion and the pancetta, and turn on the heat to medium high. Do not cover the pot. Cook the onion, stirring it, until it becomes a deep gold.
Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally.
Add the tomatoes with their juice, and adjust the heat so that they bubble gently, but steadily. Cook for about 25 minutes, stirring occasionally.
In the meantime, wash the lentils in cold water and drain them. Add the lentils to the pot, stirring thoroughly to coat them well, then add the broth, a pinch of salt, and a few grindings of pepper. Cover the pot, adjust the heat so that the soup cooks at a steady, gentle simmer, and stir from time to time. Generally, it will take about 45 minutes for the lentils to become tender, but each lot of lentils varies, so it is necessary to monitor their progress by tasting them. Some lentils will absorb more liquid than others. If necessary, add more broth while cooking or, if you are not using homemade broth, add water.
When the lentils are done, before turning off the heat, add the remaining tbsp of butter and swirl in the grated Parmesan. Taste and correct for salt and pepper. Serve with additional grated Parmesan for the table.