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Lentils with Pancetta

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 30 min
  • 60 min
  • $
Gatheredtable
adapted from Ethan Stowell

Ingredients

  • 3 stalks celery, divided
  • 1 medium onion, cut in half
  • 5 garlic cloves, divided
  • 6 ounces pancetta, diced
  • 1/2 cup diced carrot
  • 1/2 cup shallots, finely diced
  • 3 tablespoons chopped fresh flat leaf parsley
  • 1/2 cup lentils
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil

Directions

Prep: 1. Halve two celery stalks and finely dice rest. 2. Cut onion. 3. Mince 2 garlic cloves and slice rest. 4. Dice/chop: pancetta, carrots, shallots and parsley. Make: 1. Place halved celery stalks, onion, 2 minced garlic cloves and lentils in a deep saucepan and cover with 1 inch of water. 2. Bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes, or until lentils are al dente. Discard vegetables. 3. Pour lentils and their liquid into a bowl and place in refrigerator to cool. When cooled, strain lentils, reserving 1 cup of liquid. 4. Heat butter in a sauté pan over medium heat and add pancetta. Render fat from pancetta and sauté until slightly crisp, 3-4 minutes. 5. Add carrots, diced celery, shallot and sliced garlic and cook until tender, 3-4 minutes. 6. Add lentils and their reserved cooking liquid, then bring to a boil. 7. Turn off heat, stir in parsley and olive oil, and taste for seasoning. Serve hot.

Notes

"Lentil soup is popular in our house in winter." - Mary

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