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Lentils with Pancetta Recipe | Cook the Book
Ingredients (8)
- 1/2 pound small lentils, preferably Castellucio
- 1 carrot, halved
- 1 onion, halved
- 1 celery rib, halved
- 2 tablespoons Dijon mustard
- 2 ounces pancetta, in one piece
- 2 tablespoons extra-virgin olive oil
- Maldon or other flaky sea salt and coarsely ground black pepper
Directions
Learn how to make this recipe at Serious Eats