Braised Puy Lentils with Leeks and Crispy Pancetta
Cooking time: 50 mins
Preparation time: 10 mins
Serves: 4
Vegetarian: No
Ingredients:
- 300g Puy Lentils
- 1 chilli, chopped (optional)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 900ml vegetable or chicken stock
- 3 sprigs thyme or ½ tsp dried thyme
- 1 bay leaf
- 400g can chopped tomatoes
- 2 medium leeks
- 6 slices pancetta or thin streaky bacon
How to cook it:
- Heat the oil in a shallow flameproof casserole dish, add the onion and cook over a medium heat for 10 minutes or until very tender and golden. Put the lentils into a sieve, rinse under cold water then drain
- Stir the garlic and lentils into the pan and stir over the heat for 2 minutes. Pour in the stock, add the thyme and bay leaf and the chilli if using. Cover and simmer for 25 minutes
- Meanwhile, trim and slice the leeks, wash carefully to remove all the grit
- Stir the chopped tomatoes and leeks into the lentils, cover and cook for a further 10 minutes by which time the lentils and leeks should be tender. Remove the bay leaf and season if needed
- Cut each pancetta slice into half, place under a hot grill and cook until crisp. Arrange three pieces on top of each portion of the braised lentils with leek