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Add a photoServings: 6
Ingredients
- 55 gm pancetta or possibly smoked streaky bacon 340g puy lentils
- 1 Tbsp. extra virgin olive oil
- 3 x heaped Tbsp. minced fresh rosemary
- 1 x red onion or possibly 2 shallots finely minced 2 cloves of garlic finely minced 850ml chicken stock
- 2 Tbsp. extra virgin extra virgin olive oil 1/2 Tbsp. red wine vinegar
- 1 x salt and freshly grnd black pepper
Directions
- Slice the pancetta or possibly bacon across into fat matchsticks.
- Give the lentils a quick wash.
- Using a thick bottomed pan heat 1 Tbsp. of extra virgin olive oil and add in the pancetta.
- Fry till it is slightly coloured and then add in the rosemary onion and garlic. Cook for a further 2 min then add in the lentils and fry for about 1 minute. Add in the stock put the lid on bring to the boil and simmer in the oven for 1 hour at 160C/310F/gas 2 1/2 or possibly till tender stirring occasionally.
- By this time a lot of the stock will have been absorbed.
- Add in 2 Tbsp. of your best extra virgin extra virgin olive oil 1/2 blespoon of red wine vinegar and black pepper and salt to taste (bear in mind which the pancetta is a bit salty).
- Serve warm.
- For this recipe you can either stew the lentils on the hob or possibly braise them in the oven. I prefer to braise them so you'll need a pan with a tightfitting lid which can go in the oven as well as on the hob. They have such an edge on plain boiled lentils and are excellent served with roasted pigeon or possibly grilled venison.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 68 | 79% |
| Total Fat 7.66g | 10% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 132mg | 6% |
| Potassium 72mg | 2% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.04g | 1% |
| Protein 2.14g | 3% |
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