Cauliflower Soup

1. 1

   Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta.

2. 2

   Cook and stir until the pancetta renders its fat, about 4 to 5 minutes.

3. 3

   Add the onion and carrot, cooking until they begin to soften, about 5 minutes.

4. 4

   Pour in the water, and add 1 tablespoon of the salt.

5. 5

   Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes.

6. 6

   Add the cauliflower and lentils, and bring again to a rapid simmer.

7. 7

   Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes.

8. 8

   Season with remaining salt.

9. 9

   Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

* Per serving · 4 servings · Values may vary.

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