Lentils with Vegetables and Pancetta
2 onions, diced 1cm
2 carrots, diced 1.5cm
2 sticks celery, sliced 1cm thick
1 fresh bay leaf
2 cloves garlic, finely chopped
150g diced 2cm
200g , boiled until tender in plenty of water. Drained, cooled and reserved
75ml dry white wine
2 handfuls baby spinach
Sea salt and freshly ground black pepper
Heat the EVO over a moderate heat and add the onions, carrots, celery, bay leaf, garlic and pancetta. Mix well and when you can hear the mixture start to fry, cover and cook over a low heat for 15 minutes, until the carrot is tender.
Uncover, add the cooked lentils, wine and spinach. Fry, stirring occasionally until the lentils are hot and the spinach wilted. Taste and season.
To serve with
Put the lentils on a warm serving platter. Put the chicken thighs on top and pour the sauce evenly over everything.
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you are 18 years or over.
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allow you to purchase alcohol.