* Exported from MasterCook *
Slow Cooker Warm Lentil Salad with Pancetta
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Meat
Amount Measure Ingredient -- Preparation Method
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1 pound brown lentils -- rinsed and picked over
6 cups water
salt
2 tablespoons olive oil
4 ounces thick-sliced pancetta -- cut into 1/2-inch pieces
1 cup chopped shallots
2 medium celery ribs -- chopped
1 large carrot -- chopped
1 large garlic clove -- finely chopped
2 tablespoons red wine vinegar
1/4 cup chopped fresh parsley
freshly ground pepper
Put the lentils in a slow cooker and add the water. Cover and cook on low for 4 hours, or until tender. Add salt to taste. Let stand for 10 minutes.
Meanwhile, in a large skillet, heat the oil over medium heat and cook the pancetta until lightly browned, about 10 minutes. Transfer the pancetta to a plate with a slotted spoon.
Add the shallots, celery, carrot, and garlic to the skillet. Cook, stirring often, until the vegetables are golden and tender, about 15 minutes. Stir in the vinegar and cook for 1 minute more.
Drain the lentils and add them to the skillet. Add the pancetta and parsley. Stir well. Season with salt and pepper to taste. Serve warm.
Serves 8 to 9, as a side dish.
AuthorNote: Tiny brown lentils are used to make a salad like this in Umbria. I like it with grilled salmon or roast pork.
ChupaNote: I replaced the red wine vinegar with a mellower balsamic vinegar, doubled the parsley, and used a generous lashing of Aleppo red pepper.
Cuisine:
"Italian"
Source:
"The Italian Slow Cooker by Michele Scicolone, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 289 Calories; 10g Fat (29.6% calories from fat); 19g Protein; 33g Carbohydrate; 16g Dietary Fiber; 11mg Cholesterol; 225mg Sodium. Exchanges: 2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 5277 0 0 0 0 0 0 0
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