 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!! ---Karly ITALIAN-STYLE LENTILS 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. Printer-Friendly Version: 
0 Comments
Leave a Reply. |
To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
March 2012
Categories
All
|
||
