Anna Teresa Callens Lenticchie In Umido Food
ANNA TERESA CALLEN'S LENTICCHIE IN UMIDO
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 6 - 8 servings
Number Of Ingredients 12
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
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