In a pan over medium high heat, crisp up pancetta until nicely browned and most fat is gone. Remove and place on a paper towel-lined plate, set aside.

Step 2

In the same pan over medium heat, add oil and heat until shimmering. Add the shallot and a pinch of salt, stirring until softened, about 2 minutes. Add the cumin and cook until fragrant, about 30 seconds more.

Step 3

Pour in the tomatoes and stock, breaking the tomatoes apart with a wooden spoon once softened. Adjust heat to maintain a simmer, then add the lentils. Season with salt and pepper. Cook until softened, about 30 minutes, or until lentils are tender to the bite.

Step 4

Stir in the kale, until wilted. Stir in the crispy pancetta. Top with hard boiled egg and parsley and serve with crusty bread, if desired.