The earthiness of these gorgeous lentils is brought to the fore in a simple slow braise. If you can’t find Nolans Road lentils, you can use small green French-style lentils, but you may have to adjust the cooking time.
- 80 ml (1/3 cup) extra-virgin olive oil
- 6 golden shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely diced
- 100 gm flat mild pancetta, finely diced
- 90 ml dry white wine
- 4 thyme sprigs
- 300 gm Nolans Road Matilda lentils
- 1 litre (4 cups) chicken stock
- ½ cup coarsely torn flat-leaf parsley
- 1Heat olive oil in a saucepan over medium heat, add shallot, garlic, celery and pancetta and stir occasionally until very tender (10-15 minutes), then add wine and stir to deglaze pan. Add thyme and lentils and stir to combine, then add stock, bring to the simmer, then cook over low heat, stirring occasionally, until lentils are tender (30-40 minutes). Season to taste, stir in parsley and serve warm.
This recipe is from the May 2013 issue of .