For 4 people

2 tablespoon of butter
2 Italian sausages (200 g), casings removed
2 carrots, grated or chopped
1 leek white, chopped
1 small onion, chopped
Salt and pepper from the mill
1 c. tsp (5 mL) salted herbs
2 c. teaspoon (10 mL) garlic flower
1 c. teaspoon (5 mL) pimentón (smoked paprika)
1 bay leaf
1 small can of tomato pulp
6 cups (1.5 L) homemade chicken broth, if available
¾ cup (138 g) Le Puy green lentils, rinsed and drained
6 slices bacon-style pancetta, if desired
Shaved Parmesan cheese (grated), if desired

In a non-stick skillet, sauté sausage meat until browned, breaking up with a spoon. Put on hold.
Heat the butter and sauté the onion, then add the leek and then the carrots to soften them. Add the browned meat, raise the heat, pour in the liquids and bring to a boil. Add the lentils, bay leaf, salted herbs and smoked paprika.
Reduce heat, cover and simmer for 45 minutes.
Meanwhile, grill pancetta in a non-stick pan until crisp. Drain on paper towels and set aside.
Add salt and pepper and garlic flower. Mix. Taste and adjust seasoning if necessary.
Pour soup into 4 to 6 bowls and serve with grilled pancetta and Parmesan shavings, if desired.

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