Lenticchie con Pancetta e Verdure

Name: Lenticchie con Pancetta e Verdure (Braised Lentils with Pancetta and Aromatic Vegetables)
Yield: Serves 6
Ingredients: Salt and freshly ground pepper; 1 tablespoon minced fresh thyme; 6 to 8 ounces pancetta, sliced ⅛ inch thick and cut into ¼-inch-wide strips; 4 cloves garlic, minced; 3 tablespoons minced fresh parsley; ¾ cup Chicken Stock; 1 rib celery, cut into ¼-inch dice; ¼ cup unsalted butter or chicken or duck fat; 1 medium onions, cut into ¼-inch dice; 2 carrots, cut into ¼-inch dice; 4½ cups water; 1 cups lentils, preferably the French green variety

Braised Lentils with Pancetta and Aromatic Vegetables

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I like to serve these lentils with a simple roast duck, leg of lamb, or as the base for a simple lamb ragout. However, they are so satisfying and seductive, you may want to eat them as is. I know that duck-fat is not good for you, but it can really make this dish sublime.

Ingredients

1 cups lentils, preferably the French green variety
4½ cups water
¼

Side dish
Gluten-free

Method

Combine the lentils and the water in a large saucepan. Heat to boiling. Reduce the heat to very low and simmer covered until tender but still firm to the bite, about 25 minutes for green lentils or 10 to 40 minutes for brown lentils depending on their age.

Heat the butter or fat in a large sauté pan over low heat. Add the vegetables and pancetta and cook, stirring occasionally, until te