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