Lentils with Pancetta Recipe

Name: Lentils with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks celery, cut in half; 1 onion, peeled and halved horizontally; 2 cloves garlic; 1/2 cup lentils; 2 tablespoons unsalted butter; 6 ounces pancetta, diced (about 1 cup); 1/2 cup finely diced carrot; 1/2 cup finely diced celery; 1/2 cup finely diced shallot; 3 cloves garlic, sliced; 3 tablespoons chopped fresh parsley; 2 tablespoons extra-virgin olive oil

Servings: persons

2 stalks celery, cut in half
1 onion, peeled and halved horizontally
2 cloves garlic
1/2 cup lentils
2 tablespoons unsalted butter
6 ounces pancetta, diced (about 1 cup)
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced shallot
3 cloves garlic, sliced
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

1
To make the lentils, place all the ingredients in a deep saucepan and cover with 1 inch of water.
2
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.
3
Discard the vegetables.
4
Pour the lentils and their liquid into a bowl and place in the refrigerator to cool.
5
When cooled, strain the lentils, reserving 1 cup of the liquid.
6
Heat the butter in a saute pan over medium heat and add the pancetta.
7
Render the fat from the pancetta and saute until slightly crisp, 3 to 4 minutes.
8
Add the carrots, celery, shallot, and garlic and cook until tender, an additional 3 to 4 minutes.
9
Add the lentils and the reserved cooking liquid, then bring to a boil.
10
Turn off the heat, stir in the parsley and olive oil, and taste for seasoning.
11
Serve hot.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 stalks celery, cut in half, 1 onion, peeled and halved horizontally, 2 cloves garlic, 1/2 cup lentils, and more.

Yes, Lentils with Pancetta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentils with Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions