Lentils with Pancetta Recipe | Cook the Book

Serves: 6 Save

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

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