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    You are in: Home / Recipes / Lentils With Pancetta Recipe
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    Lentils With Pancetta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    DrGaellon's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.).

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    Nutritional Facts for Lentils With Pancetta

    Serving Size: 1 (82 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 99.5
     
    Calories from Fat 44
    44%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 70.6 mg
    2%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.1 g
    8%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    pancetta

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