Zuppa di lenticchie

Rinse the Brown lentils thoroughly under cold water and set aside.

Finely dice the Pancetta tesa. Dice the Carrot, Celery stalk, and Yellow onion into small, uniform pieces for the soffritto. Mince the Garlic.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta tesa and cook until crispy and its 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.