Lentils With Pancetta Recipes

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LENTIL SOUP WITH PANCETTA



Lentil Soup with Pancetta image

Provided by Sarah Walker Caron

Time 1h35m

Number Of Ingredients 13

3 oz. diced pancetta
1 sweet onion, (vidalia), diced
4 carrots, , sliced
1 red bell pepper, , diced
2 cloves garlic, , minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp tumeric
1/2 tsp kosher salt
1/2 tsp black pepper
1 28- oz can crushed tomatoes, (do not drain)
1 1/2 cup lentils, , rinsed and picked over
6 cups water

Steps:

  • In a stockpot set over medium heat, brown the pancetta (about 7-10 minutes). Using a slotted spoon, remove the pancetta from the stockpot to a bowl, leaving the rendered fat.
  • Add the onions, carrots and red pepper to the book. Cook, stirring frequently, until softened. The onions should be translucent (about 7-8 minutes).
  • Stir the garlic, thyme, rosemary, tumeric, salt and pepper into the pan. Let cook for 1-2 minutes, until fragrant.
  • Add the crushed tomatoes with their juices, lentils and water to the pan. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour.
  • Stir the pancetta back into the pot. Enjoy.

LENTILS WITH PANCETTA



Lentils With Pancetta image

Smaller lentils (like Castellucio) are preferred for this. Also, do not yield to the temptation to eat it hot; let the flavors meld and mellow for an hour or two. Adapted from Molto Gusto by Mario Batali and Mark Ladner, as reprinted by Caroline Russock at Serious Eats http://bit.ly/bjfQ92

Provided by DrGaellon

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb small lentils
1 carrot, halved
1 onion, halved
1 celery rib, halved
2 tablespoons Dijon mustard
2 ounces pancetta, in one piece
2 tablespoons extra-virgin olive oil
sea salt
fresh coarse ground black pepper

Steps:

  • Place the lentils in a medium pot. Add water to cover by 2" and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest.
  • Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).

Nutrition Facts : Calories 99.5, Fat 4.9, SaturatedFat 0.7, Sodium 70.7, Carbohydrate 10.8, Fiber 3.9, Sugar 2.1, Protein 4

PASTA WITH PANCETTA AND LENTILS



Pasta with Pancetta and Lentils image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces bucatini or spaghetti
2 tablespoons olive oil, plus more for drizzling
1/2 cup finely chopped pancetta (about 2 ounces)
1/2 cup finely chopped onion
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1 14-ounce can lentils, drained
1 28-ounce can whole plum tomatoes, crushed by hand
8 basil leaves, roughly chopped, plus more for topping
1/2 cup grated parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  • Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil.

Nutrition Facts : Calories 650 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 1099 milligrams, Carbohydrate 91 grams, Fiber 14 grams, Protein 26 grams

LENTILS WITH PANCETTA



Lentils with Pancetta image

Most recipes for basic lentils call for you to cook the legumes with vegetables until the lentils are tender. In the restaurants, we precook the lentils with celery, onions, and garlic, then finish the dish with finely diced vegetables that keep their flavor and texture, adding pancetta for richness and texture. I'm sure that once you try this technique, you won't go back to the mushy mélange that home cooks usually end up with. The lentils make a nice accompaniment to fish and poultry entrées.

Yield serves 4

Number Of Ingredients 12

2 stalks celery, cut in half
1 onion, peeled and 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 chopped fresh parsley
2 tablespoons extra-virgin olive oil

Steps:

  • To make the lentils, place all the ingredients 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 to 25 minutes, or until the lentils are al dente. Discard the vegetables. 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.
  • Heat the butter in a sauté 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 garlic and cook until tender, an additional 3 to 4 minutes. 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.

WARM LENTIL SOUP WITH PANCETTA



Warm Lentil Soup with Pancetta image

Provided by Geoffrey Zakarian

Categories     Soup/Stew     Garlic     Onion     Sauté     Bacon     Celery     Lentil     Fall     Simmer     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 13

3 ounces thinly sliced pancetta,* cut into thin strips
1 1/2 cups coarsely chopped celery (about 3 stalks)
1 1/2 cups chopped white onion (about 1 medium)
3/4 cup chopped carrot
2 slices thick-cut bacon, chopped
1 head of garlic, most of outer skin removed, cut in half crosswise
2 small bay leaves
1 tablespoon chopped fresh thyme
1 pound French green lentils, rinsed, drained
10 cups (or more) low-salt chicken broth
2 tablespoons whipping cream
1 tablespoon white wine vinegar
8 green onions, cut crosswise into quarters, then cut lengthwise into thin strips

Steps:

  • Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
  • Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
  • Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.
  • Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.
  • *Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.

LENTILS WITH PANCETTA AND CREAM



Lentils With Pancetta and Cream image

Provided by Florence Fabricant

Categories     dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 cup dried lentils, preferably French Le Puy variety
2 sprigs fresh sage
2 ounces pancetta, finely diced
1/4 cup chopped shallots
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • Place lentils and sage in a heavy saucepan, cover with water to a depth of one inch, bring to a boil, then lower heat and simmer gently until the lentils are just tender, about 40 minutes. Drain the lentils.
  • Cook the pancetta in a large skillet, preferably nonstick, until it is lightly browned. Add the shallots and cook over medium heat until the shallots are golden, about seven minutes. Stir in the cream, bring to a boil, lower heat and add the drained lentils.
  • Cook over low heat, stirring, about 10 minutes, until the cream has thickened enough to cling to the lentils. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 247 milligrams, Sugar 3 grams, TransFat 0 grams

LENTIL AND PANCETTA SOUP



Lentil and Pancetta Soup image

From Cooking Light. Per 1 cup serving: 216 calories, 7 g fat, 10.5 g protein, 29.9 g carb, 4.2 g fiber, 6 mg cholesterol.

Provided by ratherbeswimmin

Categories     Lentil

Time 3h6m

Yield 9 serving(s)

Number Of Ingredients 11

1 cup uncooked wheat berries
7 cups water
1 cup dried lentils
3/4 cup chopped pancetta (about 3 ounces)
2 teaspoons olive oil
1 cup chopped onion
3/4 cup diced carrot
1/2 cup diced celery
4 cups coarsely chopped swiss chard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)

Steps:

  • Add wheat berries to a large saucepan; cover with water--2 inches above berries.
  • Bring to a boil; remove pan from heat.
  • Cover and let stand 1 hour.
  • Drain well; return wheat berries to pan.
  • Cover again with water--2 inches above berries.
  • Bring to a boil; lower heat and cook, partially covered, over medium-low heat for 45 minutes or until tender; drain and set aside.
  • In a large pan, add 7 cups water and lentils; bring to a boil; partially cover pan, lower heat, and simmer 15 minutes.
  • Add in pancetta, simmer 10 minutes or until lentils are tender.
  • Drain lentil mixture over a bowl and reserve cooking liquid.
  • Heat oil in a big Dutch oven over medium-high heat.
  • Add in onion, carrot, and celery; stir/saute for 8 minutes.
  • Add in Swiss chard; stir/saute for 5 minutes.
  • Add in reserved cooking liquid, salt, and pepper; bring to a boil.
  • Stir in wheat berries and lentil mixture; cook 1 minute or until well heated.

Nutrition Facts : Calories 99.3, Fat 1.3, SaturatedFat 0.2, Sodium 179.6, Carbohydrate 16.3, Fiber 7.4, Sugar 1.9, Protein 6.1

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