Lentil Soup with Smoked Paprika and Pancetta

Cook pancetta in a large soup kettle over medium-high heat until fat renders and it starts to brown, 3 to 4 minutes. Add onions, carrots and celery; sauté until softened, 4 to 5 minutes. Add garlic, cumin, paprika, and cayenne; sauté until fragrant, 30 seconds to a minute. Add wine, continue to cook another minute or so. Add broth and lentils and bring to a boil. Reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes, adding water as necessary for a thick but not gloppy soup. Pour about half of the soup into a blender; puree until smooth. Return pureed soup to pot; simmer over low heat, stirring frequently and adjusting seasonings, including salt and pepper to taste, until heated though. Serve.