Lentil and Kumquat Soup Recipe – Sunset Magazine

Ingredients

• 3/4 cup (4 oz.) chopped pancetta or bacon
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1 1/2 tablespoons chopped fresh thyme leaves
• 1 1/2 cups French green*, black beluga, or regular lentils, sorted from debris and rinsed
• About 6 cups reduced-sodium chicken broth
• 3/4 teaspoon pepper
• 8 ounces kumquats (about 24)
• 1/2 teaspoon kosher salt, divided
• 9 tablespoons chopped flat-leaf parsley, divided