RICE AND LENTIL SOUP - Lidia

Ingredients

• 4 ounces pancetta, cut into small chunks
• 4 garlic cloves, crushed and peeled
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 medium carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 small onion, cut into chunks
• 2 cups loosely packed fresh Italian parsley leaves (from about 1 bunch)
• One 28-ounce can whole San Marzano tomatoes, crushed by hand
• 2 fresh bay leaves
• 1 pound brown lentils, rinsed
• 1 tablespoon kosher salt
• 1 cup long-grain rice
• Freshly grated Grana Padano, for serving