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100 g Butter

200 g Pancetta small diced

1 pc Onion peeled and fine diced

6 cloves Garlic chopped

½ pc Carrot peeled and small diced

1 stalk Celery washed and small diced

1 twig Thyme washed and chopped

100 ml White wine

100 g Speck small diced

2 cups Du buy lentils (cooked)

Pepper

½ pc Lemon juice

2 tbsp Chives and parsley (chopped)

6 pc Pancetta slice ¼” thick and pan-fried (not crispy) cut in thick strips for garnish

1. Melt the butter in a rondo, and gently render pancetta till the pancetta start to brown. Add onions, garlic, carrots, celery and thyme and develop the flavours. Add white wine and simmer till the vegetables are soft.
2. Add speck and cooked du puy lentils and season with pepper, lemon juice and herbs. I recommend not using salt as there is just enough of it in the meat. You can always add more salt once you have tasted your final product.
3. Bring the lentils and speck to a boil. Ensure that these ingredients are hot. 
4. Arrange the lentils in a Chinese spoon and garnish with chopped herbs and a slice of pan-fried pancetta.