Pasta with Lentils

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

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

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