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Lentils with Vegetables and Pancetta

Lentils with Vegetables and Pancetta

Serves 6

4 Tbsp extra virgin olive oil (EVO)
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 pancetta diced 2cm
200g Girolomoni lentils , 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 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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