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.
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.
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.
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.