This lovely thick soup is flavored with pancetta (Italian bacon) and rosemary and filled with vegetables, lentils, and tender barley. It makes a perfect dinner any time of the year, but I like it best when the weather turns crisp in the fall. Serve it with a rustic focaccia on the side.
SERVES 8
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 2 pancetta slices, finely chopped
- 1 large sweet onion, such as Vidalia, finely chopped
- 4 celery stalks (including the leaves), coarsely chopped
- 2 teaspoons finely chopped fresh rosemary
- 1 ½ cups brown lentils, rinsed
- ½ cup pearl barley, rinsed
- 8 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
- ⅛ cup chopped Parmigiano-Reggiano cheese rind (optional)
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Add the pancetta and sauté until it is crispy and has rendered some fat. Add the onion, celery, and rosemary and cook for 2 minutes to soften the onion. Add the lentils, barley, stock, and rind (if using) and drizzle with the remaining 2 tablespoons oil. Lock the lid in place and cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Taste the soup, season with salt and pepper if necessary, and serve
