Ingredients
- 2 cups lentils, picked over and washed
- 3 tablespoons extra-virgin olive oil
- 3 ounces of pancetta (cured sausage made from pigs’ stomachs, available at Italian butcher shops), finely diced
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 4 to 5 parsley sprigs, minced
- 1 16-ounce can peeled Italian tomatoes, crushed
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Sprigs of Italian parsley for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
372 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 18 grams protein; 9 milligrams cholesterol; 198 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 – 8 servings
Preparation
- Place lentils in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, rinse under cold water and allow to stand covered with water for 2 hours.
- Heat 2 tablespoons of oil in a casserole. Add pancetta, onion, garlic, celery, carrot and half the minced parsley. Saute 5 to 8 minutes until tender. Add tomatoes and bay leaves. Bring to a boil. Simmer 15 minutes.
- Drain lentils and add to the pancetta mixture. If the lentils are not covered with liquid, add water. Bring to a boil and simmer about 30 minutes, until the lentils are tender. If necessary add more water during cooking. Stir in the remaining oil, season with salt and pepper and add the remaining minced parsley. Serve garnished with parsley sprigs.
3 hours
Dining and Cooking