Spring has sprung in Southern California, which would mean summer is here anywhere else. With highs in the eighties, it may no longer be soup season, but this lentil soup is still worth making.

Recipe adapted from The Silver Palate.

Lentil Soup
Serves 6 to 8

1/4 pound cubed pancetta
2 cups finely chopped yellow onions
2 carrots, peeled and finely chopped
3 garlic cloves, peeled and chopped
7 cups chicken stock
1 teaspoon dried thyme
1/4 teaspoon celery seeds
2 bay leaves
salt and freshly ground pepper
1 1/2 cups green lentils, rinsed

1. Sauté pancetta in a large saucepan over medium heat until crisp. Remove pancetta with a slotted spoon and reserve.

2. Add onions, carrots and garlic and sauté in the pancetta fat over low heat, covered, until tender and golden, about 25 minutes.

3. Add the chicken stock, thyme, celery seeds, bay leaves, and a grinding of fresh pepper (no salt yet) and the lentils. Bring to a boil, reduce heat, and cover. Simmer until lentils are very tender, about 40 minutes.

4. Remove bay leaves and purée half the soup in a blender and return puréed soup to the pot.

5. Taste and correct seasoning, adding salt now. Simmer briefing before topping with reserved pancetta pieces and serve.