Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
- Servings: 10
Source: Martha Stewart Living, December 2009
- 2 tablespoons grapeseed oil
- 1 medium carrot, finely chopped (1/2 cup)
- 1 white onion, finely chopped (1/2 cup)
- 1 celery stalk, finely chopped (1/2 cup)
- 4 ounces bacon, cut crosswise into strips
- 14 ounces (2 cups) dried Umbrian lentils, rinsed and picked over (dibruno.com)
- 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed to cover
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.