In a large soup pot (4-5 qt.), heat the olive oil over medium high heat. Add the pancetta and sauté until crisp and brown. Using a slotted spoon, scoop the pancetta out of the pot and let drain on a paper towel-lined plate. Discard all but one tablespoon of the grease.
Add the onions, carrots and celery to the pot and cook until they begin to soften, about 4-5 minutes. Add the garlic and dried herbs and cook for a minute more.
Stir in the water, vegetable stock and lentils. Add salt and pepper to taste, reduce heat to medium-low, cover, and let cook for 25 minutes. Add the kale and continue to cook for another 15 minutes. Check seasonings and serve.