ANNA TERESA CALLEN'S LENTICCHIE IN UMIDO

Anna Teresa Callen's Lenticchie in Umido image

Provided by Florence Fabricant

Time 3h

Yield 6 - 8 servings

Number Of Ingredients 12

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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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams