Craving a dish that warms the soul and fills the belly? Look no further than this Hearty Lentil Stew with Pancetta! This Italian-inspired recipe combines the rich, savory flavors of crispy pancetta with the wholesome goodness of lentils and fresh vegetables. In just an hour, you can whip up a comforting stew that’s perfect for a chilly evening or a cozy family dinner. With every spoonful, you'll experience a delightful blend of textures and tastes that will have everyone asking for seconds. Ready to discover how to make this delectable dish? Let’s dive in!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 oz pancetta, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot, crisp the diced pancetta over medium heat until golden and rendering its fat, approximately 5-6 minutes.
- Add chopped onions, diced carrots, and celery to the pancetta. Sauté the vegetables in the rendered pancetta fat until they become soft and translucent, about 7-8 minutes.
- Rinse the lentils thoroughly under cold water to remove any debris, then add them to the pot with the sautéed vegetables and pancetta.
- Pour in the vegetable broth and canned diced tomatoes, stirring to combine all ingredients evenly.
- Crush the dried rosemary between your fingers and sprinkle it into the stew, then season with salt and freshly ground black pepper.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer the stew for 35-40 minutes, stirring occasionally to prevent sticking.
- Check the lentils for tenderness - they should be soft but not mushy. If needed, add a little more broth and continue cooking.
- Once lentils are perfectly cooked, remove from heat and let the stew rest for 5 minutes to allow flavors to meld.
- Serve hot in deep bowls, optionally garnishing with fresh parsley or a drizzle of extra virgin olive oil.
Tips
- Choose the Right Lentils: For this recipe, green or brown lentils work best as they hold their shape during cooking. Avoid red lentils, as they tend to become mushy.
- Prep Ahead: To save time, chop your vegetables in advance and store them in the fridge. This way, when you’re ready to cook, everything is at your fingertips.
- Enhance the Flavor: Consider adding a splash of red wine after sautéing the vegetables for an extra depth of flavor. Let it simmer for a couple of minutes to cook off the alcohol before adding the broth.
- Adjust Consistency: If you prefer a thicker stew, let it simmer uncovered for the last 10 minutes of cooking. If it’s too thick, simply stir in a bit more vegetable broth.
- Garnish for Presentation: A sprinkle of fresh parsley or a drizzle of high-quality extra virgin olive oil can elevate the dish's appearance and add a fresh flavor boost.
- Make it a Meal: Serve the stew with crusty bread or over a bed of rice or quinoa to make it a heartier meal.
- Store Leftovers Wisely: This stew keeps well in the fridge for up to 3 days, and it also freezes beautifully! Just be sure to cool it completely before transferring it to an airtight container.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
