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In a large stockpot over medium heat, add the extra virgin olive oil, the onion and a pinch of salt. Cook, stirring for 2-3 minutes, until beginning to soften. Add the garlic and cook, stirring gently until fragrant, about 1 minute. Add the pancetta to the pot and cook for 3-4 minutes, or until beginning to brown. Next, add the carrot, celery and cubed potato, seasoning with some salt and pepper. If using, add the crushed red pepper at this time. Cook the mixture over low-medium heat until beginning to soften, about 7-10 minutes.
Add the lentils, tomato, herbs, bay leaves and liquid. Bring to a simmer, season with a little salt and pepper and simmer until the lentils are tender, about 45 minutes to an hour.
Check for seasoning and serve. Garnish with a drizzle of extra virgin olive oil, grated cheese and chili oil or flakes if desired.