Lentils & Rice with Pancetta

Bev Bennett

Lentils and Rice with Pancetta Recipe

If you usually use all-American bacon, give pancetta a try. This Italian salt and spice cured pork product has a more complex flavor than bacon, and with less fatty taste.

Pancetta is an excellent addition to the following lentils & rice recipe.

Lentils & Rice with Pancetta Recipe

Prep Time: 10 minutes

Cook time: 35 minutes

Yield: Makes 2 servings

Lentils & Rice with Pancetta Ingredients

1/2 cup green lentils

4 slices pancetta, cut into bite-size pieces

1 tablespoon olive oil

1 garlic clove, minced

1 shallot, chopped

1 cup sliced mushrooms

1/2 cup basmati rice

1 to 1 1/4 cups chicken broth, heated

1/4 teaspoon crushed dried thyme

Salt and pepper to taste

Fresh thyme sprigs for garnish, optional

Lentils & Rice with Pancetta Recipe Instructions

Bring 1 cup water to a boil in a small pot. Add lentils. Cover pot. Reduce heat and cook for 10 minutes. Drain off any liquid and set lentils aside.

While lentils are cooking, place pancetta in a large skillet. Add oil, garlic, shallot and mushrooms. Cook over medium heat, stirring frequently until mushrooms are tender, about 5 minutes. Stir in rice. Cook for 1 minute, or until rice is glossy. Add 1 cup chicken broth and thyme. Bring broth to a boil. Add lentils to skillet. Reduce heat to low. Cover skillet and cook for 18 to 20 minutes or until rice and lentils are tender. Check halfway through and add remaining broth if mixture looks dry. Remove from heat, keep covered for 5 minutes. Season with salt and pepper to taste. Garnish with thyme.

Lentils & Rice with Pancetta Nutrition Facts

Each serving (without added salt) has: 420 calories; 12.5 grams total fat; 19 grams protein; 55 grams carbohydrates; 10.5 milligrams cholesterol; 670 milligrams sodium and 6.5 grams dietary fiber.

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Lentils and Rice with Italian Pancetta Recipe