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Lentils with Vegetables & Pancetta

Lentils with Vegetables & Pancetta

Lentils with Vegetables & Pancetta

Serves 6

200g Girolomoni mountain lentils
4 Tbsp  (EVO)
2 onions, small dice 
2 carrots, small dice 
2 sticks celery, thinly sliced
1 fresh bay leaf
2 cloves garlic, finely chopped
150g pancetta , small dice
75ml dry white wine
2 handfuls baby spinach
Sea salt and freshly ground black pepper

Heat a pot of salted water over medium-high heat until boiling. Add the lentils and cook until tender (about 20 minutes). Drain and reserve.

Heat the EVO in a large pan over a moderate heat. 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. Add the cooked lentils, wine and spinach. Fry uncovered, stirring occasionally until the lentils are hot and the spinach wilted. Taste and season.

Serve with Ray McVinnie's panfried chicken with red fruit vinegar, garlic and sage  . 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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