Zuppa di Lenticchie e Verdure

Rinse the Lenticchie di Castelluccio thoroughly under cold running water. Set aside.

In a large, heavy-bottomed pot or Dutch oven, add the Pancetta dolce and cook over medium heat until crispy and its fat has rendered. Remove the crispy Pancetta dolce with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Extra-virgin olive oil to the pot with the rendered pancetta fat. Add the diced Yellow onion, Carrots, and Celery stalks. Sauté gently over medium-low heat for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. This is the soffritto.