- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 slices pancetta (I used smoked pancetta)
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ leek, finely chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 celery stick, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 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
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.