1 lb. lentils
2 oz. pancetta, chopped
One small onion, thinly sliced
few sage leaves
How to make the Lenticchie In Umido – Braised Lentils:
Soak the lentils in lukewarm water overnight. Saute the onion, thinly sliced, with chopped pancetta and sage leaves in a casserole. Cook till tender but not brown. Strain the lentils and add them in, covering them with lukewarm water. Salt and pepper to taste and cook one hour over medium heat or until the lentils have absorbed all the moisture.
Lentils prepared this way are served as a side dish to cotechino and zampone.