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Washed dried lentils and remove any stones. In a large
sauce pan heat the oil and sauté the onions until golden. Add
the pancetta, carrot and celery and sauté three minutes more
stirring from time to time. Add the tomatoes with any juices and lower the heat
so they cook at a gentle simmer for 25 minutes uncovered.
And the lentils and mix with the other ingredients in the pan
add the stock and adjust the salt and pepper as needed.
Cover and simmer until the lentils are tender about 45
minutes. Stir in the chopped spinach and cook a few minutes
more until tender.
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