Step 1

Add the lentils to a bowl and rinse them with cold water to clean them (you don't need to soak them, just make sure there are no stones, dirt, or debris).

Step 2

In a dutch oven or large stock pot sauté pancetta in olive oil at a medium-low heat until the pancetta is browned and rendered a nice amount of fat in the pot.

Step 3

Once the pancetta is browned, remove the pancetta into a little bowl and keep all of the fat in the pot. Add more olive oil if needed.

Step 4

Add the chopped tomato, onion, carrots, garlic, salt & pepper to the pot and sauté until golden.

Step 5

Then, rough chop the dried porcini mushrooms and add into the pot and sauté for about 5 minutes at a medium heat.

Step 6

Next, add 2 tbsp. of tomato paste and brown for about 2 minutes. Then add the lentils and brown for another 2 minutes. Add more olive oil if needed. I like a lot of olive oil in my lentil soup, but you can add as much as you want.

Step 7

Deglaze the pan with red wine. Let the wine sauté for a few minutes and burn out the alcohol.

Step 8

Next, add the vegetable stock and about 2 cups of water. Add more salt and cracked black pepper.

Step 9

Bring the pot to a boil, then lower to a simmer. Simmer on low for about 1 hour.

Step 10

Add water if needed throughout cooking process. And, cover the pot halfway with the lid while simmering.

Step 11

Serve it up and we love to eat this soup with a drizzle of olive oil and grated Pecorino Romano cheese on top. (my mom loves a dab of sour cream on top of her lentil soup)

Step 12

Enjoy! And Happy New Year!