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.
FRENCH LENTILS WITH GARLIC AND THYME
This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Categories weekday, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams
LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH
Recipe video above. Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.Or just do as I do and eat a whole bowl of this for lunch!
Provided by Nagi
Time 35m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat.
- Sauté garlic, carrot and onion until softened - around 5 minutes.
- Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
- Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
- Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!
Nutrition Facts : Calories 415 kcal, Carbohydrate 64 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Sodium 1045 mg, Fiber 31 g, Sugar 5 g, ServingSize 1 serving
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
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.
More about "puy lentils pancetta recipes"
LENTILS DU PUY | LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
Estimated Reading Time 3 mins
PUY LENTILS & PANCETTA RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category LegumeServings 1
DUCK WITH PUY LENTILS AND CRISPY PANCETTA | RAVENOUS FOX
From ravenousfox.co.uk
LENTIL RECIPES | JAMIE OLIVER
From jamieoliver.com
THOMASINA MIERS’ RECIPE FOR LENTILS WITH PANCETTA, …
From theguardian.com
BAKED SALMON WITH PANCETTA AND LENTILS | DINNER RECIPES | GOODTO
From goodto.com
PAN-FRIED SCALLOPS WITH LENTILS, CRISPY PANCETTA.
From mummypages.co.uk
PANCETTA-WRAPPED MONKFISH WITH MEDITERRANEAN LENTILS - GOOD …
From goodhousekeeping.com
LENTILLES DU PUY WITH SPINACH AND CRèME FRAîCHE
From americastestkitchen.com
COD WITH LENTILS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE: POT ROASTED PHEASANT WITH PUY LENTILS AND …
From foodlovermagazine.com
LENTIL SOUP WITH PANCETTA | SARAH'S CUCINA BELLA
From sarahscucinabella.com
OTTOLENGHI PUY LENTILS AND EGGPLANT — COOKS WITHOUT BORDERS
From cookswithoutborders.com
RABBIT WRAPPED WITH PANCETTA ON PUY LENTILS RECIPE
From deliciousmagazine.co.uk
TIP THE SCALES: YOTAM OTTOLENGHI'S RECIPES FOR SEA BASS, COD AND ...
From theguardian.com
SMOKY PUY LENTILS WITH BALSAMIC AND PANCETTA | THIS …
From itv.com
HONEY CONFIT OF DUCK WITH PUY LENTILS RECIPE - BBC FOOD
From bbc.co.uk
PANCETTA-WRAPPED COD WITH BLISTERED TOMATOES AND LENTILS
From supergoldenbakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love