Lenticchie con Pancetta e Verdure

Braised Lentils with Pancetta and Aromatic Vegetables

Preparation info

  • Serves


    • Difficulty


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.


  • 1 cups lentils, preferably the French green variety
  • cups water
  • ¼ cup unsalted butter or chicken or duck fat
  • 1 medium onions, cut into ¼-inch dice
  • 2 carrots, cut into ¼-inch dice
  • 1 rib celery, cut into ¼-inch dice
  • 6 to 8 ounces pancetta, sliced inch thick and cut into ¼-inch-wide strips
  • ¾ cup Chicken Stock
  • 4 cloves garlic, minced
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • Salt and freshly ground pepper


    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 tender, about 15 minutes. Stir in the lentils with their cooking liquid, the stock, garlic, parsley, and thyme; simmer covered until the flavors blend, 5 to 7 minutes more. Season to taste with salt and pepper.