Lentil and leek soup

I soak the lentils in cold water for at least 12 hours.

I chop the onion and leek.

I put a little oil in a saucepan, add the chopped vegetables and let them turn golden.

I add the pancetta and brown it for 5 minutes.

I add about 1 litre and a half of stock and bring to the boil.
I add the lentils, lower the heat and cover with a lid.
I cook until done, adding more stock if needed.
I used very small lentils, which were cooked in 35 minutes.

I ladle into bowls and add Parmigiano, parsley, freshly ground pepper and a drizzle of extra virgin olive oil.
For a thicker soup, you can blend part of it.
I made bread croutons, brushed them with oil, sprinkled with Parmigiano and toasted them in the oven.