Mario Batali's Lentils with Pancetta
c18e9cc6-b06d-4a96-b4b1-e2536a6d7917
Serve this side dish at your holiday dinner.
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by : Mario Batali
Serve Mario's lentils with pancetta at your holiday dinner!
things you'll need.
ingredients
- 1/2 pound Small Lentils (preferably Castellucio)
- 1 Carrot (halved)
- 1 Onion (halved)
- 1 Celery Rib (halved)
- 2 tablespoons Dijon Mustard
- 2 ounces Pancetta
- 2 tablespoons Extra Virgin Olive Oil
- Flaky Sea Salt and coarsely ground Black Pepper
kitchenware
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Chef's Knife
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Colander
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Liquid Measuring Cup
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Measuring Spoons
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Mixing Bowl
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Mixing Spoon
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step 1ingredients 1/2 pound Small Lentils (preferably Castellucio)
1 Carrot (halved)
1 Onion (halved)
1 Celery Rib (halved)
2 tablespoons Dijon Mustard
2 ounces Pancettainstructions Put the lentils in a medium pot, add water to cover by 2 inches, and bring to a simmer. Add the vegetables, mustard, and pancetta, reduce the heat, and simmer gently until the lentils are just tender, about 20 minutes. -
step 2ingredientsinstructions Drain, reserving 1/4 cup of the cooking liquid, and transfer to a large bowl.
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step 3ingredients 2 tablespoons Extra Virgin Olive Oil
Flaky Sea Salt and coarsely ground Black Pepperinstructions Remove the vegetables and pancetta from the lentils; discard the vegetables. Coarsely chop the pancetta and add to the lentils. Add just enough of the reserved cooking liquid to moisten the lentils, then add the oil and season with salt and pepper. Serve, or let stand at room temperature to bring out the flavors.
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