Lentils With Pancetta and Cream

1. 1

   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.

2. 2

   Drain the lentils.

3. 3

   Cook the pancetta in a large skillet, preferably nonstick, until it is lightly browned.

4. 4

   Add the shallots and cook over medium heat until the shallots are golden, about seven minutes.

5. 5

   Stir in the cream, bring to a boil, lower heat and add the drained lentils.

6. 6

   Cook over low heat, stirring, about 10 minutes, until the cream has thickened enough to cling to the lentils.

7. 7

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.