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Place a stock pot on medium high heat - no need to add olive oil.
Add the pancetta and sear until the meat begins to lightly brown.
Add the chopped garlic and yellow onion while stirring.
Throw in the bouquet garni (by now your kitchen should smell amazing!!)
Rinse the lentils using a fine strainer.
When the onions become translucent, add in the carrots, the lentils and 10 quarts of beef stock (can be made with beef base).
Once soup has heated to a soft boil, add in the bouillon cube. Give a good stir.
Bring the heat down to a gentle simmer. Cover partially and let the soup simmer for 45 minutes, stirring occasionally. Add more water, 1 cup at a time, if you need to.
Taste and season with salt and pepper if needed.
Serve hot with a drizzle of olive oil or fresh grated parmesan cheese. Delicious with a fresh baked baguette, of course