PUY LENTILS & PANCETTA

Puy lentils & pancetta image

This side dish is perfect for a French-themed dinner party, with finely chopped vegetables, red wine, sherry vinegar and thyme

Provided by James Martin

Time 1h10m

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
6 slices pancetta (I used smoked pancetta)
1 onion , finely chopped
½ leek , finely chopped
1 celery stick, finely chopped
1 carrot , finely chopped
1 garlic clove , crushed
300g puy lentils
175ml red wine
500ml good-quality beef stock
2 tbsp sherry vinegar
4 thyme sprigs , leaves picked
small bunch flat-leaf parsley , finely chopped

Steps:

Heat half the oil in a large frying pan, add the pancetta and cook until really crisp. Remove from the pan and leave to cool on kitchen paper, then snap into pieces.
Add the remaining oil to the pan along with the onion, leek, celery and carrot, and cook for 10 mins until softened. Throw in the garlic, then stir in the lentils. Pour over the wine, bring to the boil and bubble until reduced by half. Tip in the stock, cover and simmer for 30-35 mins. Can be made ahead up to this point and reheated before serving.
Taste and season, then stir through the vinegar and herbs. Divide the lentils between plates, then top with Honey-roast confit of duck (see Goes well with, bottom right) and pancetta.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium