Cook the Book: Lentils with Pancetta

Name: Cook the Book: Lentils with Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 carrot, halved; 1 rib celery rib, halved; 2 Tbsps Dijon mustard; 227 grams lentils, preferably Castellucio; 2 Tbsps extra-virgin olive oil; 1 onion, halved; 57 grams pancetta, in one piece

Cook the Book: Lentils with Pancettan is a gluten free and dairy free recipe with 6 servings. One serving contains 230 calories, 12g of protein, and 9g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up pancetta, lentils, olive oil, and a few other things to make it today.

Instructions

Put the lentils in a medium pot, add water to cover by two inches, and bring to a simmer.

Ingredients you will need

Lentils

Water

Equipment you will use

Pot

Add the vegetables, mustard, and pancetta, reduce the heat, and simmer gently until the lentils are just tender, about 20 minutes.

Ingredients you will need

Vegetable

Pancetta

Lentils

Mustard

Drain, reserving 1/4 cup of the cooking liquid, and transfer to a large bowl.

Equipment you will use

Bowl

Remove the vegetables and pancetta from the lentils; discard the vegetables. Coarsely chop the pancetta and add to the lentils.

Ingredients you will need

Vegetable

Pancetta

Lentils

Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lentils

Cooking Oil

Serve, or let stand at room temperature for 1 hour to bring out the flavors. (The lentils can be refrigerated for up to 3 days; bring to room temperature before serving.)

Ingredients you will need

Lentils