Lentil,PancettaandOreganoSoup (adaptedfromtheLeon cookbook) serves4 1 tbspbutter 3tbspoliveoil 140g(5oz)pancetta,diced 2carrots,finelychopped 11/2stickscelery,finelychopped 3bayleaves 1tspdriedoregano 4clovesgarlic,sliced 1tbsptomatopure 1tbspredwinevinegar 140g(5oz)brownorgreenlentils

11/2litre(6cups)chickenstock Heatthebutterandoliveoilinalargepotoverahighflame,oncehotaddthepancettaandfryuntil crispyandgolden.Addthechoppedvegetables,thenlowertheheatslightlytogentlycookuntil tender(about1215minutes). Oncethevegetableshavetakenonsomecolouraddthebayleaves,oreganoandgarlic,stir,andcook foranother5minutes. Addthevinegar,tomatopasteandthelentils,makingsuretogiveitallagoodstirsothelentilsare wellcombinedwitheverythinginthepot.Pourinthestockandbringtoaboil,thenturntheheat downandleavetosimmerfor30minutes. Seasonwithsaltandpepperifdesired(IfindthatIneverneedtoasitssotastyasis).Serveinlarge bowlswithsomecrustybread,orladledoverapoachedegg(whichwaswhatIdidforlunchwiththe leftoversoupthenextday awesome!).