In a kettle combine the lentils, the broth, the celery, the carrots, the tomatoes, the oil, the onion, the parsley, the pancetta, the garlic, the salt, the pepper, and 7 cups water, bring the mixture to a boil and simmer it, covered, skimming the froth, for 1 1/2 hours. Just before serving discard the pancetta if desired and stir in the lemon juice. Ladle the soup into bowls and sprinkle it with the Parmesan. Makes about 16 cups, serving 8. Gourmet March 1990
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|Serving Size: 1 Serving (6232g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1254 (74%)|
|Amt Per Serving||% DV|
|Total Fat 139.4g||186 %|
|Saturated Fat 79.3g||397 %|
|Monounsaturated Fat 44.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 304.8mg||94 %|
|Sodium 20251.7mg||698 %|
|Potassium 3576.6mg||94 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 22.8g|
|Protein 88.9g||127 %|
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Calories per serving: 1700
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