WEEKDAYS 1e|12c|p

Mario Batali's Lentils with Pancetta

holidays Mario batali waxy potatoes chianti vinegar
Serve this side dish at your holiday dinner.
skill level
Easy
time
1-30min
servings
6
cost
$
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Serve Mario's lentils with pancetta at your holiday dinner!
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ingredients
  • 1/2 pound Small Lentils (preferably Castellucio)
  • 1 Carrot (halved)
  • 1 Onion (halved)
  • 1 Celery Rib (halved)
  • 2 tablespoons Dijon Mustard
  • 2 ounces Pancetta
  • 2 tablespoons Extra Virgin Olive Oil
  • Flaky Sea Salt and coarsely ground Black Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound Small Lentils (preferably Castellucio)
    1 Carrot (halved)
    1 Onion (halved)
    1 Celery Rib (halved)
    2 tablespoons Dijon Mustard
    2 ounces Pancetta
    Put the lentils in a medium pot, add water to cover by 2 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.
  • 2
      
    Drain, reserving 1/4 cup of the cooking liquid, and transfer to a large bowl.
  • 3
    2 tablespoons Extra Virgin Olive Oil
    Flaky Sea Salt and coarsely ground Black Pepper
    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 to bring out the flavors.
 
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