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Nutrition: per serving

  • kcal439
  • fat14g
  • saturates4g
  • carbs41g
  • sugars6g
  • fibre12g
  • protein24g
  • salt0.8g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, November 2014

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Comments, questions and tips (1)

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Overall rating

A star rating of 3 out of 5.1 rating

SiNZ

A star rating of 3 out of 5.

I wonder if the "6 slices of pancetta" is a measure that is too vague. I used 6 slices, which in my pack equated to 50-60gm. I feel the recipe needs at least double that, as the lentils are otherwise a tad bland. Still, I did it with the honey confit duck and that was delicious.

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