Ingredients
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3 tablespoons olive oil
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2 shallots, finely chopped
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1 medium carrot, finely chopped
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6 ounces pancetta or thickly cut bacon, chopped
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10.5 ounces puy lentils, also known as French or green lentils
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about 5 cups vegetable stock, plus more if needed
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1 large handful cleaned spinach leaves, stems removed
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to finish
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2 tablespoon olive oil
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2 cloves garlic, peeled but kept whole
Directions
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1
Done
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In a heavy bottom sauce pan or Dutch oven, heat olive oil over medium-high heat. |
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2
Done
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Add the shallots, carrots and pancetta, cooking for 3-5 minutes until vegetables become soft. Stir occasionally to assure nothing sticks to bottom of pan. |
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3
Done
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In a strainer, rinse the lentils in cold water and add to pan with the vegetables. Pour in the stock, raise heat to high and bring to a boil. |
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4
Done
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Reduce heat and simmer for 1 hour until the lentils are tender and the liquid is evaporated. Add more vegetable stock or water as needed or if you prefer more liquid in the dish. |
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5
Done
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Remove from heat, stir in the fresh spinach and cover until ready to serve. |
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6
Done
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note: this can be made one day in advance, and warmed over low heat, then follow next step. |
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7
Done
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to serveIn a small sauté pan over medium-low heat, add olive oil and garlic cloves. Stir until the garlic gives off a strong fragrance. Remove from heat, discard the garlic and drizzle olive oil over lentils with salt and black pepper. Toss together with a fork. |
