Side Pannel
Delicious Lentils with Pancetta Recipe
Delicious Lentils with Pancetta Recipe
- Recipe Submitted by Kalina on 09/26/2007
Category: Lentils, Inexpensive, Quick & Easy, Healthy Recipes, Main Dish
Ingredients List
- 1 1/2 cups sorted, rinsed lentils
- 2 carrots, one broken in half and the second diced
- 1 onion, leave one half whole, and dice the other
- 2 sticks of celery, one stick cut in half, the second one diced
- 3 garlic cloves, crushed
- salt
- 3 tablespoons of mustard and a splash of red wine vinegar
Directions
1. In a large pot, put about 1.5 cups dried lentils and covered with water. Add half of the onion, the celery stick cut in half, the broken in half carrot, and two smashed garlic cloves.
2. Bring to a boil for 2 to 3 minutes (to aid in digestion), then lower to a simmer, and simmer for about 15 minutes until the lentils are just cooked through.
3. Season with salt, then turn off the heat, extract the carrot, the onion, the celery and the garlic and let the lentils sit.
4. Take the pancetta and cut it into small pieces. Put it in a cold skillet with a splash of olive oil. Slowly raise the heat and cook the pancetta for several minutes. Once the pancetta is crispy, add the diced onion, carrot and celery, and stir.
5. Taste for seasoning and add salt, if needed. Add the leftover garlic, stir, and then drain the lentils (reserving some of the liquid). Add the drained lentils to the pan, stir again, and if it's too dry add some lentil cooking liquid. At the very end, add 3 tablespoons of mustard and a splash of red wine vinegar for a unique flavor.
2. Bring to a boil for 2 to 3 minutes (to aid in digestion), then lower to a simmer, and simmer for about 15 minutes until the lentils are just cooked through.
3. Season with salt, then turn off the heat, extract the carrot, the onion, the celery and the garlic and let the lentils sit.
4. Take the pancetta and cut it into small pieces. Put it in a cold skillet with a splash of olive oil. Slowly raise the heat and cook the pancetta for several minutes. Once the pancetta is crispy, add the diced onion, carrot and celery, and stir.
5. Taste for seasoning and add salt, if needed. Add the leftover garlic, stir, and then drain the lentils (reserving some of the liquid). Add the drained lentils to the pan, stir again, and if it's too dry add some lentil cooking liquid. At the very end, add 3 tablespoons of mustard and a splash of red wine vinegar for a unique flavor.
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