Ingredients
2 oz Pancetta or Bacon
12 oz Green Lentils
1 T Olive Oil
3 T Chopped Fresh Rosemary
1 Red Onion or 2 Shallots, finely chopped
2 Cloves of Garlic, finely chopped
1 1/2 Pints Chicken Stock
2 T Olive Oil
1/2 T Red Wine Vinegar
Salt and fresh ground pepper
Preparation
Preheat the oven to 300.
Slice the pancetta or bacon crosswise into fat matchsticks. Give the lentils a quick wash. Using a thick-bottomed pan heat 1 T olive oil and add the pancetta/bacon. Fry until it is slightly colored. Add the rosemary, onion and garlic. Cook for a further 2 minutes. Add the lentils and cook for about 1 minute. Add the stock, put the lid on and bring to a boil. Transfer to the oven for 1 hour, stirring occasionally until tender.
Add 2 T olive oil, the red wine vinegar and salt and pepper to taste. Serve hot.
