Pasta and lentil soup

Rinse the dried lentils thoroughly under cold water.

Finely dice the pancetta. In a large heavy-bottomed pot, add the extra-virgin olive oil and pancetta over medium heat. Cook until the pancetta is crispy and has rendered its fat, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Finely dice the carrot, celery stalk, and yellow onion to create a soffritto. Add the diced carrot, celery stalk, and yellow onion to the pot with the pancetta fat. Cook over medium-low heat, stirring occasionally, until softened and translucent, about 8-10 minutes.