dice a small onion, and saute with some olive oil until translucent. add 1/2 cup rinsed and sorted red lentils, mix well with onion, add 1 cup chicken broth plus about a teaspoon of red wine vinegar and some freshly ground black pepper. cover, leave on low heat for about 12 minutes until liquid is absorbed. in a separate pan, cook 2 ounces of diced pancetta. add cooked lentils and mix well. serve on a bed of romaine lettuce tossed with raspberry vinegar.