This is one of those easy soups you can serve within 1 hour with just a few handy ingredients!
I always keep my Dutch oven handy on the stove and filled with a warm soup is always very inviting and keeps you eating well.
Cindy's Tip! Be sure to rinse your lentils out. Just put in a colander to do this and check to make sure the lentils look good.
In a large pot over medium heat add olive oil then add in onions, carrots, salt and pepper and sauté for 3 minutes. Then add in pancetta and continue to sauté until crispy.
Add in lentils and stir around with a wooden spoon for about 2 minutes. Add in bay leaves then broth.
Reduce heat to simmer, cover and cook for 45 minutes or until lentils are soft.