ITALIAN LENTIL SOUP

4 oz. Diced Fortuna's  Calabrese Pancetta
1 med onion diced
2 full stalks of celery- sliced thin
1 lb.  Italian lentils
1 jar  Passata, add a little water in empty bottle to get all passata
1 - 32 oz. container chicken broth
1/2 cup broken chitarra spaghetti ( 1" pcs) cooked separately
Splash of olive oil

Directions:
Put a splash of olive oil in large heavy pot
-Add diced onion and pancetta - stirring & cook for about 5 min until onion is tender, then add celery and cook & stir for another few minutes
- Add rinsed lentils and stir until blended about 3 minutes
- Add bottle of passata , all chicken broth and let simmer on low until lentils are tender about an hour or longer. Actually tastes even better the next day.
- Cook broken spaghetti, drain and add to pot of soup minutes before serving

Top with a bit of grated  Pecorino Romano if desired & salt and pepper to taste. The Calabrese pancetta has such a nice smoky and gentle heat to it that spices are really not necessary. Shop ingredients : Fortunasausage.com

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