Instructions

Pour the olive oil into a 2 quart pot. Add the onion and salt and heat over medium heat until the onion is wilted and just beginning to turn golden. This should take about 10 minutes.

In the meantime put the celery and the pancetta into the food processor and process until it is a paste. Add to the softened onions, and cook for another five minutes, stirring occasionally.

Add the chopped carrot, along with the sage leaves, and stir. Cook another 5 minutes and then add the lentil and water. Bring to a simmer and cover. Let cook for about 40 minutes, until the lentils are tender.

All lentils cook differently, so after 30 minutes start to taste the lentils. They should be tender, but not firm nor mushy. They might take up to 50 minutes, depending on the size and age.

Taste for seasoning, but keep in mind you’re going to be adding some ingredients to the bowl.

When ready to serve, ladle soup into individual soup bowls. Drizzle about 1 tablespoon of yogurt into each bowl. Then drizzle the Balsamico (about 1 teaspoon) and olive oil (1 to 2 teaspoons). Serve with crusty bread.