Of all the dishes I’ve done for lentil week, this is by far my favorite. It’s a simple, yet delicious side
dish. Even my seven year old liked lentils prepared this way. As far as I’m concerned, that’s a major
accomplishment! Make them today!!

½ cup dried lentils
¼ cup pine nuts, toasted
1 roasted red bell pepper, diced
¼ cup diced pancetta
4 cloves garlic, finely chopped
Handful of Italian parsley, finely chopped
Freshly grated Romano cheese
Salt and pepper

Cook the lentils in boiling water until tender, 15-20 minutes, and then drain. While the lentils are
cooking, cook the pancetta in a skillet with about a tablespoon of olive oil, until crisp. Add the garlic to
the pancetta and cook, stirring, one minute. Drain on a paper towel. When the lentils are done, stir in
the bell pepper, pancetta and garlic, parsley, pine nuts, and salt and pepper to taste. Serve the lentils
with freshly grated Romano cheese on top.

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