- 1 tbsp extra virgin olive oil
- 2 ounces pancetta, chopped
- 3/4 cup lentils
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 4 cups water
- 2 tbsp tomato paste
- 1/2 bay leaf
- 1/2 tsp dried thyme
- 1 tsp salt, or to taste
- 1/4 tsp fresh ground black pepper, or to taste
- 1 to 2 tbsp red wine vinegar
- put everything in the crock pot
- chop veggies
- measure ingredients
- turn on crock pot
Place lentils, onion, carrot, celery, water, tomato paste, bay leaf, and thyme into the slow cooker. Use a heat-resistant rubber spatula to scrape the pancetta into the crock; stir to combine. Cover and cook on LOW for 7 to 9 hours, until the lentils are completely soft.
Season the soup with the salt and pepper, then add the vinegar, starting with 1 tbsp and adding more if desired. Serve hot.
Audrey's grandparents joined her for this meal so the recipe was doubled. It was received well by all except Audrey's dad who does not like lentils. The key, as was pointed out by Audrey's grandma, is the vinegar. Audrey's mom forgot to add it and Audrey's grandma took one bite and said it was needed. Also, apple cider was used instead of red wine because that was all that was on hand. This goes on the secondary list of meals to serve when Audrey's dad is not eating with her. To accompany the meal Audrey made her Italian herb bread in the bread machine and her grandparents brought a salad.