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Ingredients
  • 1⁄₄ CUP EXTRA- VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
  • 2 OUNCES PANCETTA, CUT INTO ¼-INCH DICE
  • 1 MEDIUM ONION, FINELY CHOPPED
  • 1 LARGE CARROT, CUT INTO 1⁄₄-INCH CUBES
  • 4 QUARTS COLD WATER
  • 1 TABLESPOON PLUS 1 TEASPOON KOSHER SALT
  • 1 LARGE HEAD CAULIFLOWER, CUT INTO SMALL FLORETS
  • 1 CUP BROWN LENTILS, RINSED
  • GRATED GRANA PADANO, FOR SERVING
Steps
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