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Recipe
Lentil Stew
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4 X 6
Source:
The Italian Gourmet
Recipe
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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
Recipe error? Contact customer service.
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