Sopa de Lentejas Estilo Italiano / Zuppa di Lenticchie

What could be more comforting than a bowl of lentil soup on a chilly afternoon? Tomatoes, garlic, and a vegetable medley combine with lentils and fragrant herbs for an unforgettably delicious and hearty soup that the whole family will love. INGREDIENTS: (for 4 servings) 300 gr of dried lentils of any variety 250 gr of ripe tomatoes 1/2 onion chopped 1 stalk celery chopped 1 carrot chopped 1.5 liters of vegetable broth 100 gr of cured pancetta or bacon (optional) 3 tbsp olive oil 1 clove garlic fresh rosemary and thyme 1 bay leaf salt and pepper 2 slices of country bread per person fresh parsley Directions: 1). Finely chop the onion, celery, and carrot. Also chop the pancetta and transfer everything to a saucepan in which you will add a drizzle of oil (3 tbsp) and cook for a few minutes until the vegetables are soft. "2). In the meantime, cut the tomatoes into cubes and add them to the cooked vegetables. Add the aromatic herbs and let them cook for 2-3 more minutes. 3). Carefully wash the lentils, add them to the pot and cover generously with the lukewarm broth. Add a little salt and black pepper and leave to cook over low heat for about thirty minutes, adding more hot broth if necessary. 4). A few minutes before the soup is ready, prepare the bread, which will be cut into 1 centimeter slices and toast them on a grill or in the oven. 5).Before serving the lentil soup, remove the aromatic herbs. Chop the parsley and sprinkle over the soup. Arrange the toasts in the soup bowls serve the with grated parmesan cheese and a drizzle of olive oil.