Crimson Lentil Soup with Fennel, Sun Dried Tomatoes, Fresh Oregano and Pancetta

YIELD: 12 servings

1/4 cup chopped garlic
1/2 cup diced celery
1 cup diced fennel
1/2 cup diced onions
2 cups crimson lentil (any lentil may be substituted)
6 cups chicken stock
1/2 pound piece of pancetta
1/2 cup diced carrots
1 cup sun dried tomatoes, minced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1/2 bunch fresh oregano chopped, for garnish

  1. Heat virgin olive oil in medium to large stockpot; add garlic,

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