LENTIL SOUP WITH PANCETTA
Provided by Sarah Walker Caron
Time 1h35m
Number Of Ingredients 13
Steps:
- In a stockpot set over medium heat, brown the pancetta (about 7-10 minutes). Using a slotted spoon, remove the pancetta from the stockpot to a bowl, leaving the rendered fat.
- Add the onions, carrots and red pepper to the book. Cook, stirring frequently, until softened. The onions should be translucent (about 7-8 minutes).
- Stir the garlic, thyme, rosemary, tumeric, salt and pepper into the pan. Let cook for 1-2 minutes, until fragrant.
- Add the crushed tomatoes with their juices, lentils and water to the pan. Stir well. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 1 hour.
- Stir the pancetta back into the pot. Enjoy.
PASTA WITH PANCETTA AND LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil.
Nutrition Facts : Calories 650 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 30 milligrams, Sodium 1099 milligrams, Carbohydrate 91 grams, Fiber 14 grams, Protein 26 grams
PUY LENTILS & PANCETTA
This side dish is perfect for a French-themed dinner party, with finely chopped vegetables, red wine, sherry vinegar and thyme
Provided by James Martin
Categories Side dish, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.
- Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.
- Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
WARM LENTIL SOUP WITH PANCETTA
Steps:
- Sauté pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
- Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and sauté until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic. Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
- Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; sauté until wilted, about 1 minute.
- Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets, some specialty foods stores, and some supermarkets.
LENTILS WITH PANCETTA AND CREAM
Provided by Florence Fabricant
Categories dinner, lunch, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place lentils and sage in a heavy saucepan, cover with water to a depth of one inch, bring to a boil, then lower heat and simmer gently until the lentils are just tender, about 40 minutes. Drain the lentils.
- Cook the pancetta in a large skillet, preferably nonstick, until it is lightly browned. Add the shallots and cook over medium heat until the shallots are golden, about seven minutes. Stir in the cream, bring to a boil, lower heat and add the drained lentils.
- Cook over low heat, stirring, about 10 minutes, until the cream has thickened enough to cling to the lentils. Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 247 milligrams, Sugar 3 grams, TransFat 0 grams
LENTILS WITH PANCETTA
Most recipes for basic lentils call for you to cook the legumes with vegetables until the lentils are tender. In the restaurants, we precook the lentils with celery, onions, and garlic, then finish the dish with finely diced vegetables that keep their flavor and texture, adding pancetta for richness and texture. I'm sure that once you try this technique, you won't go back to the mushy mélange that home cooks usually end up with. The lentils make a nice accompaniment to fish and poultry entrées.
Yield serves 4
Number Of Ingredients 12
Steps:
- To make the lentils, place all the ingredients in a deep saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 to 25 minutes, or until the lentils are al dente. Discard the vegetables. Pour the lentils and their liquid into a bowl and place in the refrigerator to cool. When cooled, strain the lentils, reserving 1 cup of the liquid.
- Heat the butter in a sauté pan over medium heat and add the pancetta. Render the fat from the pancetta and saute until slightly crisp, 3 to 4 minutes. Add the carrots, celery, shallot, and garlic and cook until tender, an additional 3 to 4 minutes. Add the lentils and the reserved cooking liquid, then bring to a boil. Turn off the heat, stir in the parsley and olive oil, and taste for seasoning. Serve hot.
LENTIL BOLOGNESE
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and flavor contrast. The small amount of bacon in the sauce is optional, but highly recommended.
Provided by Anna Stockwell
Categories Olive Oil Bacon Onion Garlic Wine Tomato Pasta Butter Parmesan
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
- If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
- Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
- Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
- Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
- Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
- Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.
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
Provided by DrGaellon
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.).
Nutrition Facts : Calories 99.5, Fat 4.9, SaturatedFat 0.7, Sodium 70.7, Carbohydrate 10.8, Fiber 3.9, Sugar 2.1, Protein 4
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