Lentil soup with sausage

Rinse the dried green lentils thoroughly under cold water. Set aside.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.