Lentils With Pancetta and Cream

5.0(33)

by Florence Fabricant

Dinner, Lunch, Main Course, Side Dish

Servings

4 servings

Total time

Calories / serving

346 kcal

Ingredients (6)

serves

Instructions (3 steps)

01Place 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.
02Cook 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.
03Cook 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Rich recipe — supports nutrition-aware planning.