Vermouth-Laced French Lentil Soup With Two Celeries

By Food52
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c8ff355c52ba   •  18 Jan   •  Report
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2 teaspoons olive oil

3 ounces pancetta, diced

1 medium onion, diced

8 ounces peeled celeriac, cubed into bite-sized pieces

1 celery heart including leaves, diced

1 cup green French lentils

6 cups chicken broth, homemade if you have it

1/2 cup dry vermouth (white)

salt and pepper - smoked pepper is good here

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