Pasta With Lentils
Food.com
Food.com
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Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 6 ounces pancetta
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 large carrot, peeled and shredded
  • 2 fresh bay leaves
  • 1 cup canned san marzano whole tomato, hand-crushed
  • 2 cups brown lentils, rinsed and drained
  • 8 cups water
  • 1 tablespoon kosher salt
  • 8 ounces ditalini
  • grated parmigiano-reggiano cheese, for serving (or grana padano)

Instructions

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