INGREDIENTS
2 tbsp
olive oil
3/4 cup
pancetta
113 g
brown mushrooms
128 g
onion
2 stalks
celery
2 smalls
carrot
2 cloves
garlic
1 tbsp
rosemary
2 tbsp
tomato paste
1 pinch
chili flakes
240 g
lentils
1 l
chicken stock/broth
1/2 tsp
salt or
305 g
ditalini
40 g
parmesan cheese
2 tbsp
parsley