Lentil Soup with Bacon and Cabbage on BakeSpace.com

Ingredients

• 1 TBSP canola oil
• 4 1/8-inch thick slices of pancetta, finely chopped
• 2 medium onions, finely chopped
• 2 medium carrots, finely chopped
• 2 celery ribs, thinly sliced
• 1 cup lentils (Frency Puy lentils, or regular lentils)
• 1 14-oz can plum tomatoes, chopped or whole
• 2 garlic cloves, crushed through a press
• 3 14.5-oz cans of vegetable broth
• 3 cups (or one small head) of Savoy Cabbage, finely shredded
• Salt and freshly ground black pepper to taste
• 2 TBSP chopped fresh parsley (substitute 1 TBSP dried parsley flakes)