Anna Teresa Callen's Lenticchie in Umido
Published December 30, 1986
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
2 cups lentils, picked over and washed
3 tablespoons extra-virgin olive oil
3 ounces of pancetta (cured sausage made from pigs' stomachs, available at Italian butcher shops), finely diced
1 medium onion, chopped
2 cloves garlic, chopped
2 celery stalks, chopped
1 carrot, chopped
4 to 5 parsley sprigs, minced
1 16-ounce can peeled Italian tomatoes, crushed
2 bay leaves
Salt and freshly ground black pepper to taste
Sprigs of Italian parsley for garnish
Nutritional analysis per serving (6 to 8 servings)
35 grams carbs; 7 milligrams cholesterol; 278 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 7 grams fiber; 358 milligrams sodium; 14 grams protein; 4 grams sugar
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.