How to make
Prepare all the ingredients: Soak the lentils in cold water overnight.
Chop the onion and pepper very finely and cut the carrot into small cubes. Peel the garlic only from the outer layer, leave its thick shell and just lightly crush the cloves with the broad part of a knife or with your palms. If the skin of the garlic bothers you, you can remove it completely. Cut the pancetta into pieces.
Strain the lentils from the water in which they have been left and pour fresh one - about 2 1/2 cups (600 ml).
Add the vegetables, pancetta, bay leaf, both types of pepper, savory herb and oil to it. Cover with a lid and put on a moderate heat to stew and cook everything - for about 30 minutes.
Taste the lentils and if they are hard, increase the cooking time.
Season the lentil soup with salt and leave it on the heat for a few more minutes. If the water level has decreased significantly, add more to reach the wanted consistency of the soup.
