Castelluccio Lentil Soup

Rinse the Castelluccio lentils under cold water and set aside. No soaking is required for these small lentils.

Finely dice the pancetta. Finely dice the carrot, celery, and yellow onion to create a soffritto. Mince the garlic. Finely chop the fresh rosemary and fresh sage.

In a large, heavy-bottomed pot or Dutch oven, heat 20g of extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.