Hearty dish that can be a main when served with toast or polenta, or a side with chicken, pork, or salmon
(Adapted from The Dinner Plan, by Kathy Brennan and Caroline Campion)
2 tablespoons olive oil
2 ounces pancetta or bacon (about 2 slices), diced
½ small yellow onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
1 cup (190 g) green or brown lentils, rinsed and picked over
⅓ cup dry white wine (optional)
2 cups low-sodium chicken broth or water
1 bay leaf
leaves from 2 stems of fresh thyme (optional)
salt and pepper
¾ cup heavy cream
In a large skillet or sauté pan with a lid, heat the oil over medium heat. (If you’re using bacon, use only 1 tablespoon of oil.) Add the pancetta or bacon, onions, celery, carrot, and garlic, and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the lentils and stir for about 1 minute.
Add the wine (if using) and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated, 1 to 2 minutes. Add the broth or water, bay leaf, and thyme (if using), season with salt and pepper, and stir everything together. Bring to a boil over high heat, then reduce the heat and simmer, covered, stirring occasionally. Cook until the lentils still have a little firmness to them and have absorbed most of the liquid, about 25 minutes or a bit more, depending on their type and age. (Add a little more broth or water as they cook, as needed.)
Stir in the cream and continue to simmer, uncovered, until the lentils are just tender and the mixture is creamy, about 5 minutes. If the lentils are ready, but the mixture is too wet, raise the heat and boil it down a bit, stirring often. If the lentils are too firm, but the mixture is dry, add some more broth or water and simmer a bit longer, stirring often. Remove the bay leaf and adjust the seasoning as needed.
First Thursday Recipes 