YIELD: 12 servings 1/4 cup chopped garlic 1/2 cup diced celery 1 cup diced fennel 1/2 cup diced onions 2 cups crimson lentil (any lentil may be substituted) 6 cups chicken stock 1/2 pound piece of pancetta 1/2 cup diced carrots 1 cup sun dried tomatoes, minced 1/2 cup extra virgin olive oil Salt and pepper, to taste 1/2 bunch fresh oregano chopped, for garnish Heat virgin olive oil in medium to large stockpot; add garlic, celery, fennel and onions. Season lightly with salt and pepper. Cook ...
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