2 c. lentils
4 c. beef broth
6 c. water
2 celery stalks, finely chopped
2 carrots, finely chopped
1 c. canned whole tomatoes
1/4 c. olive oil
1 lg. onion, finely chopped
2 tbsp. fresh chopped parsley
2 garlic cloves, chopped
1/4 lb. pancetta or bacon
Salt and freshly ground pepper to taste
8-10 thick slices Italian bread
1 c. freshly grated Parmesan cheese

Place lentils in a large bowl and cover with cold water; let stand overnight. Throw away lentils that float to the top. Drain and rinse lentils thoroughly.

Prepare meat broth. Place lentils in a large saucepan. Add water, broth, celery and carrots. Cover and bring to a boil. Reduce heat. Simmer 1 hour, stirring occasionally.

Press tomatoes through a food mill to remove seeds. Heat oil in a small saucepan. Add onions, parsley, and garlic. Saute over medium heat. Add pancetta/bacon, saute until brown. Add tomato pulp. Season with salt and pepper.

Reduce heat. Cook uncovered 20 minutes. With a slotted spoon, place 1/3 of lentil mixture in blender. Blend until smooth. Return to saucepan. Add tomato mixture. Simmer uncovered 10 minutes. Toast bread, place one in each bowl. Sprinkle with Parmesan cheese. Ladle soup in bowls.