Lentils With Pancetta and Cream
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup dried lentils, preferably French Le Puy variety
- 2sprigs fresh sage
- 2ounces pancetta, finely diced
- ¼cup chopped shallots
- ½cup heavy cream
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
346 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 15 grams protein; 247 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 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.
- Step 2
Cook 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.
- Step 3
Cook 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.
Private Notes
Comments
This was great. My wife, who is normally not a fan of French lentils, thought this was delicious (even if she was more interested in the pancetta). If you want to avoid the typical grainy consistency of the lentils, I think it could do with an extra 1/8-1/4 cup of heavy cream to make the overall texture creamier. It's delicious as is, but the lentils definitely suck up the cream after those 10 minutes in the pan.
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