Red Lentil Soup with Sage and Pancetta

Ingredients

6 sage leaves, chopped
2 lbs. red lentils
2 bay leaves
2 carrots, peeled, quartered and sliced
2 ribs celery, small diced
2 medium onions, small diced
2 tsp. Garlic in Oil
8 oz. pancetta, small diced
1 Tbsp. olive oil
2 tsp. cumin
1½ gallons prepared Chicken Base of your choice

Instructions

(yields 2 gallons)

Brown the pancetta in olive oil. Sauté the garlic, onion, celery and carrots until caramelized. Add the remaining ingredients and simmer for 35-40 minutes or until lentils are tender.