Lentils With Pancetta

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

Directions

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. 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.).