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1
In a large stockpot, heat the olive oil and butter over medium heat until the butter starts to foam.
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2
Add the pancetta and bacon and cook until the bacon is crisp, about 7 minutes.
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3
Add the garlic and cook until the garlic has softened, about 2 minutes.
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4
Add the carrots, celery, and onions and cook until the vegetables are tender and lightly browned, 10 to 12 minutes.
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5
Meanwhile, strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.
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6
Add 5 cups chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper.
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7
Add the lentils, increase the heat to medium-high, and bring the soup to a boil.
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8
Partially cover the pot and reduce the heat to a simmer.
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9
Cook the soup for about 45 minutes.
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10
Add the potatoes and cook the soup for about 15 minutes more, stirring occasionally, or until the lentils and potatoes are tender.
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11
Add more chicken stock if the soup becomes too thick.
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12
Meanwhile, remove the casings from the sausage.
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13
In a small nonstick saute pan over high heat, cook the sausage, breaking it up with a wooden spoon, for 4 to 5 minutes or until it is nicely browned.
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14
Add the sausage and any fat remaining in the pan to the soup.
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15
Simmer for about 5 minutes.
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16
Taste the soup and add salt if necessary.
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17
Remove the bay leaves and serve.
