1 Tbsp. onion, chopped
1 tsp. olive oil
4 pieces of pancetta, chopped
8 asparagus, cleaned and ends removed
¼ dry lentils
2 cups organic low sodium chicken stock
1 cup water

In a pan, sauté onion with olive oil until soft. Add pancetta and continue to cook for about 4 minutes. Add asparagus, lentils, water and chicken stock. Simmer for about 30 minutes until lentils are cooked.

Separate mixture from liquid and place in food processor. Begin to blend adding chicken stock little by little until the preferred consistency is met.