tweakeats Recipes

Lentils with Pancetta (from Molto Gusto)

By cogg

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Ingredients & Nutrition

Ingredients Calories Fat g Carb g Protein g Fiber g
Totals Per Serving (6 servings) 207* 6.34* 26.61* 11.41* 12.56*
Recipe Totals 1244* 38.05* 159.65* 68.48* 75.38*
1/2 pound small lentils, preferably Castellucio 801 2.40 136.26 58.51 69.17
1 carrot, halved 25 0.15 5.84 0.57 1.71
1 onion, halved 60 0.15 14.01 1.65 2.55
1 celery rib, halved 6 0.07 1.19 0.28 0.64
2 tablespoons Dijon mustard 21 1.25 1.66 1.36 1.03
2 ounces pancetta, in one piece 90 7.00 0.00 6.00 0.00
2 tablespoons extra-virgin olive oil 239 27.00 0.00 0.00 0.00
Maldon or other flaky sea salt and coarsely ground black pepper 3* 0.03* 0.69* 0.12* 0.28*

* some ingredients are missing nutrition values

Directions

1. Put the lentils in a medium pot, add water to cover by two inches, and bring to a simmer. Add the vegetables, mustard, and pancetta, reduce the heat, and simmer gently until the lentils are just tender, about 20 minutes. Drain, reserving 1/4 cup of the cooking liquid, and transfer to a large bowl.

2. Remove the vegetables and pancetta from the lentils; discard the vegetables. Coarsely chop the pancetta and add to the lentils. Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper. 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.)

Recipe Info

Prep:
n/a
Start to finish:
n/a
Yield:
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Servings:
6

Description

Flavorful lentils with meat component I can remove for vegetarians (at least those that don't mind meat stock)

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