Italian-Style Red Lentil Soup

Rinse the Red lentils thoroughly under cold running water until the water runs clear. Drain well.

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 crispy 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 gently over medium-low heat for 8-10 minutes, until the vegetables are softened and translucent, creating a soffritto base.