Anna Teresa Callen's Lenticchie in Umido
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2cups lentils, picked over and washed
- 3tablespoons extra-virgin olive oil
- 3ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced
- 1medium onion, chopped
- 2cloves garlic, chopped
- 2celery stalks, chopped
- 1carrot, chopped
- 4 to 5parsley sprigs, minced
- 116-ounce can peeled Italian tomatoes, crushed
- 2bay leaves
- Salt and freshly ground black pepper to taste
- Sprigs of Italian parsley for garnish
Nutritional analysis per serving (8 servings)
278 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 14 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place lentils in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, rinse under cold water and allow to stand covered with water for 2 hours.
- Step 2
Heat 2 tablespoons of oil in a casserole. Add pancetta, onion, garlic, celery, carrot and half the minced parsley. Saute 5 to 8 minutes until tender. Add tomatoes and bay leaves. Bring to a boil. Simmer 15 minutes.
- Step 3
Drain lentils and add to the pancetta mixture. If the lentils are not covered with liquid, add water. Bring to a boil and simmer about 30 minutes, until the lentils are tender. If necessary add more water during cooking. Stir in the remaining oil, season with salt and pepper and add the remaining minced parsley. Serve garnished with parsley sprigs.
Private Notes
Comments
"pancetta (cured sausage made from pigs' stomachs)" may sound a little alarming to American ears and isn't a good translation ;) We probably all know that it's cured pork belly - near enough Italian bacon - with no offal involved.
This was lovely. Easy to adapt to a vegetarian meal. I found that the lentils needed a little longer to cook and soften. I served them with Osso Bucco - a winner. Very easy to enhance the flavour with fresh herbs or cheese. A popular dish !
Excellent classic Italian lentil recipe. As good as my Italian Nona’s version.
"pancetta (cured sausage made from pigs' stomachs)" may sound a little alarming to American ears and isn't a good translation ;) We probably all know that it's cured pork belly - near enough Italian bacon - with no offal involved.