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Lentil Stew

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Source: The Italian Gourmet

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Active Time:  10 Minutes
Total Time:  13 Hours 10 Minutes
Yield:  Serves 4

As a symbol of wealth and prosperity, lentils are obligatory at any Italian New Year's dinner: Traditionally they are served with the zampone of Modena, or with boiled cotechino, and everyone eats at least a spoonful to ensure that the year will be prosperous for them. Lentils are produced in many areas of Italy, but the most sought-after are the small, quick-cooking ones grown at Castelluccio in Umbria.

RECIPE INGREDIENTS

10 oz lentils

2 tablespoons olive oil

1 onion, finely chopped

2 oz pancetta, finely chopped

5 or 6 sage leaves

1 garlic clove, chopped

salt

DIRECTIONS

Soak the lentils overnight in plenty of warm water. Drain and wash under running water. Drain well.

In a stewpan, combine the olive oil, onion, pancetta, sage leaves and garlic and fry gently for 2 or 3 minutes. Do not let the garlic brown. Add the lentils and water to cover. Season with salt, cover and cook over low heat for 1 hour.

Serve as an accompaniment to any kind of cooked pork product or with fresh polenta.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

397

Fat. Total:

15g

Fiber:

23g

Carbohydrates, Total:

44g

Sodium:

234mg

% Cal. from Fat:

34%

Cholesterol:

12mg

Protein:

25g

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