Lentils In Tomato Sauce
(Lenticchie In Umido)
Ingredients:
9 oz (250 grams) lentils, soaked in cold water for about 3
hours and drained
18 fl oz (500 ml) passata tomato sauce
1 carrot, chopped
1 celery stalk, chopped
1 oz (25 grams) pancetta, chopped
1 onion, chopped
1 oz (25 grams) butter
2 tablespoons extra virgin olive oil
1 fresh sage leaf, chopped
Salt and pepper
Directions:
Put the lentils into a saucepan.
Add water to cover and bring to a boil.
Lower the heat and simmer for about 1 and 1/2 hours.
Heat the olive oil and butter in a pan.
Add the sage, pancetta, carrot, celery and onion and cook over a low heat,
stirring occasionally, for about 5-7 minutes.
Add the tomato passata.
Season with salt and pepper to taste.
Simmer for about 15 minutes.
Drain the lentils and tip into the pan of vegetables.
Mix well and simmer for about 10-12 minutes.
Transfer to a warm serving dish. Serves 4.