PREPARE THE LENTILS (choose from DRY or CANNED)

If using dried lentils - start the day before

• The day before, rinse lentils under running water to remove any rocks or discolored beans. In a large pot, soak lentils overnight with cold water, ensuring lentils are well covered.
• The next day, in a colander, wash and drain the soaked lentils. Don’t cook them in the soaking water, always use fresh water. The soaking water contains all those elements that prevent the absorption of the beneficial nutrients, so it’s important to discard this water.

If using can lentils - use the day of

• Strain and rinse lentils thoroughly to remove the canning liquid.

MAKE THE LENTILS SOUP BASE

• Place the lentils in a large pot or in a Dutch oven. Add the minced carrot, garlic, onion, and bay leaf. Cover with fresh water, ensuring the lentils and vegetables are submerged by at least 3 inches, as water evaporates during the long cooking time.
• Turn the heat on medium and bring to a boil. Once boiling, cover with a lid and reduce the heat to a gentle simmer. Cook the lentils until soft, check by tasting. This can be as quick as 15 minutes if using canned lentils or up to 40 minutes if you started with dry lentils. Keep checking the lentils as they cook and add water if necessary to keep the lentils covered.
• When lentils are cooked, turn the heat off. To thicken the soup and make it creamier, use a hand blender to reduce some of the lentils in puree, just pulsing a couple of times.

PREPARE THE SAUTÉ

• In a skillet, heat olive oil over medium heat. Add minced garlic, celery, and rosemary. Sauté until fragrant.
• Add pancetta (if using) and cook until lightly browned. Stir in the cherry tomatoes and cook until softened, about 5 minutes. Season with salt and pepper.

FINISH THE SOUP

• Stir the sauté mixture into the cooked lentils. Simmer together for 5–10 minutes to let the flavors meld.
• Serve hot, garnished with fresh parsley and a drizzle of extra virgin olive oil.