Mediterranean Lentil & Vegetable Soup

Dice 6 ounces of pancetta and cut 1 pound of chicken breast into 1/2-inch cubes. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove and set aside with the pancetta.

Add 1 tablespoon of olive oil to the pot. Dice 1 large onion, 2 medium carrots, and 2 celery stalks. Add to the pot and sauté until softened, about 5 minutes.

Mince 4 cloves of garlic and add to the pot. Cook for 1 minute until fragrant.

Dice 1 medium zucchini and 1 medium red bell pepper. Add to the pot and cook for 3 minutes.

Add 1 cup of rinsed green lentils, 14.5 ounces of diced tomatoes with their juice, 6 cups of chicken broth, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.

Return the pancetta and chicken to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, until lentils are tender but not mushy.

While the soup is simmering, toast 1/4 cup pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes. Set aside.

Once lentils are tender, remove bay leaves. Stir in 4 cups of fresh spinach and cook until wilted, about 2 minutes.

Remove from heat and stir in 2 tablespoons of lemon juice and 1 tablespoon of olive oil.

Chop 1/4 cup fresh parsley. Crumble 4 ounces of feta cheese.

Serve the soup hot, garnished with crumbled feta cheese, toasted pine nuts, and fresh parsley.