There’s something about a nice hearty stew in the winter months that seems to brighten anyone’s day! Add bacon to it, and people will like it even more (or so those who eat meat, like my husband will say).
Heat EVOO over medium in a sauté pan and add pancetta.
Cook pancetta for 4 or 5 minutes and then add veggies and optional red pepper flakes. Combine and cook for another 3 or 4 minutes until the onions start to become translucent.
Add lentils and combine to heat for a couple of minutes.
Add broth, diced tomatoes, tomato paste, water, black pepper and salt. Cover pot and bring to a boil.
Once the pot is boiling, turn the heat down to a simmer and cook for about 20 minutes or until lentils are tender.
Remove from heat, add basil and adjust seasonings to taste.