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).
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.
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.
Add the chopped tomato, onion, carrots, garlic, salt & pepper to the pot and sauté until golden.
Then, rough chop the dried porcini mushrooms and add into the pot and sauté for about 5 minutes at a medium heat.
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.
Deglaze the pan with red wine. Let the wine sauté for a few minutes and burn out the alcohol.
Next, add the vegetable stock and about 2 cups of water. Add more salt and cracked black pepper.
Bring the pot to a boil, then lower to a simmer. Simmer on low for about 1 hour.
Add water if needed throughout cooking process. And, cover the pot halfway with the lid while simmering.
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)
Enjoy! And Happy New Year!
