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.
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.
Heat the oil in a separate pan and gently fry the celery, carrot, onion, garlic, pancetta or bacon and rosemary, until softened and the