Flavorful herb lentils

By GialloZafferano · 60 min

Ingredients

Instructions

1. Slice the pancetta into thin slices, then cut them into small cubes. Chop the onion.
2. In a large pot, drizzle with oil, then add the chopped onion, bay leaves and juniper berries.
3. Add the cloves and pancetta. Cook over medium heat, sautéing without burning the onion.
4. Wash the lentils well. When the onion is soft and the pancetta is golden brown, add the lentils and stir. Wait 3–4 minutes, then deglaze with the red wine and stir again.
5. Once the alcohol has evaporated, add about 4 cups of broth. Cover and cook on low heat for 45–60 minutes, until the lentils are soft, adding more broth if needed. Season with salt and pepper, and serve with a drizzle of raw olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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