*Umbrian Style Lentils
Colfiorito lentils - one of the best.
- 9 oz Colfiorito lentils
- 2 oz pancetta (leave out if vegetarian)
- 3 tablespoons extra virgin olive oil
- 1 yellow onion
- 1 clove garlic
- 1/2 cup tomato sauce
- 2 stalks celery
- 1 cup vegetable or chicken broth (stock) or bouillon
- salt, pepper
Bring 2 qts. water and the lentils in a clay pot to a boil and cook for approximately 30 minutes. In a separate frying pan saute in the olive oil the pancetta, the diced onion, and the crushed clove of garlic. Remove the garlic before it browns. Add the tomato sauce, the diced celery, and the broth and cook for 10 minutes. Add the sauce to the lentils. Cook down for about 30 minutes over a low flame. Serve hot alone or as side dish for sausage or other pork products. Serves four.