Lentils with Pancetta and Rosemary

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  Lentils with Pancetta and Rosemary


IG: @mangia.con.elena
Pinterest: mangiaconelena



Lentils make an appearance on our dinner table weekly and sometimes more. They are delicious and incredibly healthy for you. They are loaded with fibre, folate, magnesium, iron and protein and more. They are an integral part of the Mediterranean Diet and are incredibly versatile. You can add them to soups, stews and salads and they are fantastic side dishes. They are a healthier option to rice and white potatoes. There are many varieties of lentils and each variety has a slightly different taste and texture composition. This recipe calls for brown lentils as they hold their shape well and add an earthiness that combines so well with crispy pancetta and rosemary. This dish can be served as a side dish or as a main. Try poaching two eggs, place on top and add a dash of extra virgin olive oil and would be great for a hearty breakfast or breakfast for dinner! 
Dried lentils or canned lentils can be used for any lentil recipe. If using dried brown lentils then you will need to boil them first until tender. Clean your dried lentils first by picking through them and discarding any little pebbles and rinsing thoroughly. If using canned make sure to rinse lentils under cold water.
As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredients then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Ingredients
  • 2.5 cups lentils cleaned, rinsed, cooked and drained
  • extra virgin olive oil
  • 1 medium onion diced
  • 1 pkg precut pancetta or a pancetta round about 2 inches thick and diced
  • 1/4 tsp peperoncino (QB)
  • 2-3 sprigs fresh rosemary
  • 1/2- 1 cup of dry white wine (QB)
  • 1 tsp chicken boullion paste or cube
  • salt and pepper to taste (QB)


Directions

  1. Coat bottom of a large, deep skillet with olive oil and warm up.
  2. Add pancetta, onions, peperoncino and one sprig of rosemary and cook on medium until pancetta is nice and crispy.  Stir often so that onions do not burn. The bottom of pan will become coated with fond. 
  3. Add wine, paste and remaining rosemary and deglaze the pan. Add more wine if you feel you need more. Allow alcohol to evaporate. Stir and a nice sauce should start to form. You can always add a bit of water if needed.
  4. Gently stir in lentils, add salt and pepper to taste and allow all flavours to meld together.
  5. Remove rosemary sprigs and drizzle with good quality olive oil
  6. Ready to serve!



A mangia!
Fatto con amore,
Elena💜




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