LENTILS WITH PANCETTA AND CREAM

Lentils With Pancetta and Cream image

Provided by Florence Fabricant

Categories dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup dried lentils, preferably French Le Puy variety
2 sprigs fresh sage
2 ounces pancetta, finely diced
1/4 cup chopped shallots
1/2 cup heavy cream
Salt and freshly ground black pepper

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 247 milligrams, Sugar 3 grams, TransFat 0 grams