Lenticchie in Umido (Stewed Lentils)

I admit that I’ve been a bit passionless about lentils. It’s nothing to do with the recipes necessarily…it’s just that it’s…you know…lentils! The legumes for vegetarians. They’re so bland!

The recipe changed my mind. It’s so simple, yet the end result is wonderful! Pork fat, onion and sage…who knew that this combination would make such a wonderful combination.

  • 2 Tbsp virgin olive oil
  • 3 ounces pancetta, unsmoked if possible, diced
  • 1 teaspoon red pepper flakes
  • 1 small yellow onion, finely chopped
  • 5 fresh sage leaves
  • 1 3/4 cups of driedlentils
  • salt and pepper (to taste)

In a sauce pan, bring one quart of water to a boil.

As the water is heating, in a skillet, heat olive oil and add pancetta. As the fat renders,add red pepper flakes and saute for 2 minutes. Add the onions and sage and cook for five minutes.

Add the lentils to the skillet and coat with the oil and fat from the pancetta. Cover with the quart of (now) boiling water. Lid and simmer (185 degrees F) for 45-60 minutes. The Lentils should stay whole and yet nearly all the water should be absorbed. Salt and pepper to taste.


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