Lentils with pancetta

Lentils with pancetta

By
From
Rustic
Serves
4

We use Spanish sweet smoked paprika – pimentón de la Vera, dulce – in this recipe, but you can use any sweet smoked paprika if a Spanish one is difficult to find.

Ingredients

Quantity Ingredient
225g green or brown lentils or ready-cooked navarrico lentils
6 tablespoons olive oil
1 head garlic, cloves, peeled and thinly sliced
1 onion, finely chopped
1 tablespoon sweet smoked paprika
2 large vine-ripened tomatoes, skinned and chopped
125ml dry white wine
1 tablespoon chopped flat-leaf parsley
1 1/2 teaspoons salt
freshly ground black pepper
8 thick slices pancetta

Method

  1. If using uncooked lentils, rinse them in cold water and drain. Put them in a saucepan, add enough cold water to cover them by 8 cm and bring to the boil over a high heat. Reduce the heat and allow the lentils to simmer for about 30 minutes until just tender. Drain and transfer to a bowl, but keep the cooking liquid.
  2. Fry the garlic and onion in the olive oil in a large, high-sided frying pan over a medium heat for about 8 minutes. Stir in the paprika, tomatoes and wine, and simmer for 5-6 minutes or until the mixture cooks down into a thick sauce.
  3. Stir the lentils into the sauce with 150 ml of the reserved cooking liquid, the chopped parsley, salt and a good grinding of black pepper.
  4. In a separate frying pan, fry the pancetta for 3 minutes on both sides.
  5. Divide the lentils between 4 plates and add 2 slices of pancetta to each dish. Serve immediately.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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