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Permalink Braised Green 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.

12 oz. Dry Green Lentils
2 oz. Pancetta or Proscuitto
1 Large Red Onion
2 TBSP Fresh Rosemary OR 1 Tsp. of the dried kind
6 Cloves of Garlic
1 Tsp. Ground Black Pepper
2 cups Chicken Broth
1 cup Red Table Wine (preferably dry red wine)
Olive Oil
Salt and Pepper to Taste


  1. Preheat oven to 325 degrees Farenheit.
  2. Chop pancetta into quarter-inch matchstick pieces. Chop onion finely. Mince garlic. Mince rosemary.
  3. 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.
  4. Add lentils to the skillet. Fry for a few minutes until the lentils begin to pop.
  5. Add wine to the skillet. Continue frying for a few minutes.
  6. 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.
  7. Remove lid after an hour and bake for another 30 minutes or until much of the liquid is absorbed. Check lentils for your preference of doneness.
  8. Salt and pepper to taste. It won't need much salt because of the stock and pancetta.

Makes one big-ass pot of lentils

Posted by on June 6, 2003


I substituted Chimay Grande Reserve beer for the wine in this recipe (and used regular bacon instead of pancetta 'cos that's what I had in the house). It was hellagood.

Posted by: GW at March 12, 2004 9:44 AM

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