Ingredients

　　2 cups lentils, picked over and rinsed

　　3 cups beef broth

　　4 ribs celery, chopped

　　4 carrots, chopped

　　1 1/2 cups drained and chopped canned tomatoes

　　1/4 cup olive oil

　　1 onion, chopped

　　1/2 cup minced fresh parsley leaves

　　1/4 pound pancetta (Italian cured pork belly, available at specialty food shops) or ham

　　2 garlic cloves, minced

　　1 1/2 teaspoons salt

　　1/2 teaspoon freshly ground pepper

　　2 tablespoons fresh lemon juice

　　1/2 cup freshly grated Parmesan

　　In a kettle combine the lentils, the broth, the celery, the carrots, the tomatoes, the oil, the onion, the parsley, the pancetta, the garlic, the salt, the pepper, and 7 cups water, bring the mixture to a boil and simmer it, covered, skimming the froth, for 1 1/2 hours. Just before serving discard the pancetta if desired and stir in the lemon juice. Ladle the soup into bowls and sprinkle it with the Parmesan.