OK, this is a quickie recipe. Ok, the recipe isn't quick, but it has been quick for me to post it. This one is currently online right now over at De.Liscious, one of my favorite recipe site. My internet crush, Jennifer, runs the site. I just love it because it's real recipes from real people who have cooked them ... for real. So here's the lentils ....
This is my altered version of The Naked Chef's recipe for Green Lentils. I reduced the amount of Rosemary, because I'm not English and I can't stand an entire handful of the stuff. Also, I put in wine near the beginning instead of his red vinegar near the end. This dish is great with any type of meat or by itself in a bowl with some crusty bread.
Pre-Prep PrepPreheat oven to 325 degrees Farenheit. Chop pancetta into quarter-inch matchstick pieces. Chop onion finely. Mince garlic. Mince rosemary.
In a large and deep skillet, heat some olive oil over medium heat. Fry pancetta for a few minutes until it changes color. Add onion, rosemary, garlic, pepper. Fry for about 2-3 minutes .. stirring. You may have to add some oil to keep everything moving.
Add lentils to the skillet. Fry for a few minutes until the lentils begin to pop. Add wine to the skillet. Continue frying for a few minutes. Add chicken stock to skillet. Heat to boiling, then pour entire mixture into a large casserole dish with a lid. Bake in oven for 1 hour.
Salt and pepper to taste. It won't need much salt because of the stock and pancetta.