Zuppa di lenticchie e funghi

Rinse the dried brown lentils thoroughly under cold water. Place the dried porcini mushrooms in a small bowl and cover them with 200g of hot water; let them soak for 20 minutes until softened. Once softened, remove the porcini mushrooms, squeeze out excess liquid, and finely chop them. Reserve the soaking liquid, straining it through a fine-mesh sieve to remove any grit.

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

Add the finely chopped yellow onion, finely chopped carrot, and finely chopped celery stalk to the pot. Sauté over medium-low heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This is the soffritto.