Comforting Lentil Stew

Despite how the picture looks, this is a delicious stew. And really, is there a pretty way to photograph lentil stew? I’ve tried and have yet to find a way.
I made this stew a couple of times after a nasty dentist visit and had to eat soft things. It is easy to make and only requires a few ingredients. My favorite combination when cooking.

1 cup dried red lentils
¼ cup diced pancetta (bacon works too)
½ tsp salt
2 carrots, diced
¼ cup onion, diced
½ tsp olive oil
1 cup water (or more – enough to cover the stew)

Serves 2

Heat the oil in a pot over medium heat. Add the pancetta and cook until it has rendered its fat, about 2-3 minutes. Add the onions and carrots and cook for a couple of minutes until soft. Add the dried lentils and stir so they get coated with the oil and pancetta drippings. Pour the water over and bring to a boil. Add the salt and stir. Once the stew is boiling, turn the heat down to low, cover the pot with a lid and let cook for 15-20 minutes, until all the water has evaporated and the lentils are plump and cooked all the way through. Taste for seasoning and add more salt if needed, although the stew will have a slightly sweet flavor from the carrots and onions.