INGREDIENTS

For the Soup:

• 4 oz pancetta, diced into 1/4” cubes
• 1 tablespoon olive oil
• 1 1/2 cups French Lentils (Lentilles du Puy)
• 2 large shallots, finely diced
• 6 garlic cloves, minced
• 1 carrot, finely diced
• 1 leek, quartered and finely chopped
• 6 cups chicken bone broth
• 1/2 cup dry red wine
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon Herbs de Provence
• 1/2 tablespoon harissa paste
• 1 teaspoon dried Espelette pepper
• 1 teaspoon cumin
• 1/2 teaspoon sherry vinegar
• 2 tablespoons chives, for garnish
• 1 lemon, zested and juiced

For the Rustic Sourdough Croutons:

• 1/2 loaf crusty sourdough bread (about 14oz), sliced and torn into 3/4” rough pieces
• 1/4 cup olive oil
• 2 teaspoons Espelette pepper
• 2 teaspoons Herbs de Provence
• Kosher salt, to taste

HOW TO MAKE IT

1. Make the Rustic Sourdough Croutons: Preheat oven to 400ºF, with the rack in the center. Prepare a large baking sheet with a sheet of parchment. Add the sourdough pieces to a large bowl, followed by the olive oil, Espelette pepper, Herbs de Provence, and salt. Toss well to coat. Spread the seasoned bread out evenly on the prepared baking sheet. Bake for 15-20 minutes until golden brown and crisp on all sides, stirring halfway through to ensure even browning. Let cool on the baking sheet.
2. Place a 4 quart dutch oven on medium heat. While the pan is still cold, add the pancetta and saute until some of the fat has rendered out and the lardons are golden and crisp, approximately 6 minutes. Remove the pancetta from the pot with a slotted spoon and place on a paper towel lined plate, leaving the rendered fat in the dutch oven.
3. To the same pot over medium heat, add the olive oil, followed by the diced carrots, leeks, and shallots. Saute until softened and starting to brown, about 3-5 mins.
4. Add the minced garlic, Espelette pepper, cumin, Herbs de Provence, and harissa paste and continue to saute until the spices are fragrant, and the harissa is starting to brown, an additional 3 minutes.
5. Deglaze the pot with the red wine, then simmer until the wine is reduced by half.
6. While the wine is reducing, rinse the lentils thoroughly in a fine mesh strainer.
7. Once the wine has reduced, add in the lentils, thyme, bay leaves, and chicken broth and stir well. Bring to a gentle boil, then drop to a simmer and let cook for 35-45 minutes until lentils are tender.
8. When the lentils are soft, taste the soup and season with additional salt and pepper as needed. Remove and discard the thyme sprigs and bay leaves.
9. Remove the pot from the heat. Use an immersion blender to blend the lentil soup for about 10 seconds to your desired consistency, leaving most of the lentils still whole.
10. Finish with a splash of sherry vinegar and the juice from a whole lemon for some added brightness.
11. Ladle into bowls and garnish with rustic sourdough croutons, panchetta, lemon zest, and finely chopped chives.