Zuppa di Lenticchie con Pancetta (Italian Lentil Soup with Pancetta)

• 2 tbsp Extra virgin olive oil
• 150 g Pancetta
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 250 g Dried green lentils
• 1.2 liters Vegetable stock
• 2 sprigs Fresh rosemary
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat 1 tbsp of the extra virgin olive oil in a large pot over medium heat. Add the pancetta and cook for 4 to 5 minutes, stirring, until it has rendered some fat and is lightly golden.
2. Meanwhile, finely chop the yellow onion, carrot and celery. Add them to the pot with a pinch of the fine sea salt and cook for 8 to 10 minutes, stirring often, until softened and glossy.
3. Stir in the dried green lentils, then pour in the vegetable stock. Add the fresh rosemary sprigs and bring to a gentle simmer.
4. Simmer gently for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still holding their shape. If the soup thickens too much, add a splash more stock from the measured amount in the pot as needed.
5. Remove the rosemary sprigs, then season with the remaining fine sea salt and the black pepper. Ladle into bowls and finish each portion with the remaining extra virgin olive oil.

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