Puy Lentils Pancetta Recipes

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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

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH



Lentil Ragout - French Puy lentil side dish image

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.Or just do as I do and eat a whole bowl of this for lunch!

Provided by Nagi

Categories     Salad     Side

Time 35m

Number Of Ingredients 12

1 tbsp olive oil
1 garlic clove (, finely minced)
1/2 onion (, finely diced)
1 carrot (large) (, peeled and finely diced)
1 tbsp tomato paste
1 bay leaf (, preferably fresh otherwise dried)
1 thyme sprig
1 cup puy lentils (French lentils) ((Note 1))
3 cups vegetable stock
1/2 tsp salt ((skip if using store bought))
1/4 tsp black pepper
1 tbsp parsley (, finely chopped)

Steps:

  • Heat olive oil in a large saucepan over medium heat.
  • Sauté garlic, carrot and onion until softened - around 5 minutes.
  • Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
  • Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
  • Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

Nutrition Facts : Calories 415 kcal, Carbohydrate 64 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Sodium 1045 mg, Fiber 31 g, Sugar 5 g, ServingSize 1 serving

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