Pancetta with Lentils and Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

Here is a simple, rustic Italian dish that is bursting with flavour and wholesome nourishment. A good helping of olive oil gives richness to the combination of lentils and vegetables, and the pancetta gives an additional savoury taste.


  • 150 g/5 oz/ cup brown or green lentils


  1. Rinse the lentils, then put them in a pan of water to cover. Bring to the boil and cook for 5 minutes. Drain and rinse again. Return the lentils to the pan and add fresh cold water to just cover. Simmer for 15 minutes. Set aside.
  2. Heat the oil in a separate pan and gently fry the celery, carrot, onion, garlic, pancetta or bacon and rosemary, until softened and the