Lentils with pancetta
Total time: About 1 hour
Note: From "Ethan Stowell's New Italian Kitchen"
2 stalks celery, cut in half
1 onion, halved horizontally
2 cloves garlic
1/2 cup lentils
2 tablespoons unsalted butter
6 ounces pancetta, diced (about 1 cup)
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced shallot
3 cloves garlic, sliced
3 tablespoons finely chopped fresh parsley
2 tablespoons extra virgin olive oil
Kosher salt, to taste
1. Place the celery, onion, 2 garlic cloves and lentils in a deep saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the lentils are al dente. Discard the vegetables.
2. Pour the lentils and their liquid into a bowl and place in the refrigerator to cool. When cooled, strain the lentils, reserving 1 cup of the liquid.
3. Heat the butter in a saute pan over medium heat and add the pancetta. Render the fat from the pancetta and saute until slightly crisp, 3 to 4 minutes. Add the carrots, celery, shallot and sliced garlic and cook until tender, an additional 3 to 4 minutes.
4. Add the lentils and the reserved cooking liquid, then bring to a boil. Turn off the heat, stir in the parsley and olive oil, and taste for seasoning. Serve hot.
Each serving: 413 calories; 12 grams protein; 20 grams carbohydrates; 6 grams fiber; 32 grams fat; 11 grams saturated fat; 44 mg cholesterol; 3 grams sugar; 382 mg sodium.Copyright © 2015, Los Angeles Times