Directions:
- Place the lentils in a medium pot. Add water to cover by 2 and bring to a simmer. Add the carrot, onion, celery, mustard and pancetta, and simmer until lentils are just tender, about 20 minutes. Remove and reserve 1/4 cup of cooking liquid; drain and discard the rest.
- Remove and discard the vegetables. Remove the pancetta, chop coarsely and return to the lentils. Add just enough reserved cooking liquid to moisten the lentils, then add oil, salt and pepper. Let stand at room temperature 1-2 hours to meld the flavors. (Can be refrigerated up to 3 days, but serve at room temperature.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.6 Kcal (953 kJ) | ||
| Calories from fat | 76.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 13% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 236.09mg | 10% | |
| Potassium | 483.25mg | 10% | |
| Total Carbs | 26.01g | 9% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 12.75g | 51% | |
| Protein | 12.12g | 24% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 236.23 Kcal (989 kJ) | ||
| Calories from fat | 79.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 13% | |
|---|---|---|---|
| Cholesterol | 7.85mg | 3% | |
| Sodium | 245.04mg | 10% | |
| Potassium | 501.58mg | 10% | |
| Total Carbs | 26.99g | 9% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 13.23g | 51% | |
| Protein | 12.58g | 24% | |
| Vitamin C | 4mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 17% | |
| Calcium | 47.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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