Zuppa di lenticchie al profumo di alloro

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

In a large, heavy-bottomed pot or Dutch oven, add 10g of extra-virgin olive oil and render the finely diced pancetta over medium heat until crispy. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the remaining 50g of extra-virgin olive oil to the pot. Add the finely diced carrot, finely diced celery stalk, and finely diced yellow onion. Sauté over medium-low heat for about 8-10 minutes, until the vegetables are softened and translucent, creating a soffritto.