Pancetta with Lentils and Potatoes

Name: Pancetta with Lentils and Potatoes
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 rashers (strips) pancetta or streaky (fatty) bacon, chopped; 150 g/5 oz/⅔ cup brown or green lentils; 250 ml/8 fl oz/1 cup chicken or meat stock; 75 ml/5 tbsp olive oil; 2 garlic cloves, chopped; 4 or 5 medium potatoes, cubed; 1 large carrot, chopped; 1 large onion, chopped; sea salt and ground black pepper; tomato salad, to serve (optional); 1 celery stick, coarsely chopped; 10 cm/4 in fresh rosemary sprig

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

150 g/5 oz/⅔ cup brown or green lentils

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

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