Prep Time: 20 minutes
Cooking Time: 1 hour
4 pancetta rashers, diced
2 medium carrots, finely chopped
1 1/2 stick of celery, finely chopped
1 large onion, roughly chopped
3 bay leaves
1 heaped teapsoon oregano
4 garlic cloves, sliced
1 tbsp tomato puree
1 tbsp red wine vinegar
200g red lentils, rinsed
1 litre chicken stock
Salt and Pepper
knob of butter
Heat a pot with half of butter and a splosh of olive oil.
When the pot is hot, add the pancetta and fry until brown.
Add the other half of butter and another splosh of olive oil.
Add the rest of the vegetables and cook gently for 15 minutes.
Add the bay leaves, oregano and garlic and cook for another 5 minutes
Add the red wine vinegar and tomato puree and stir.
Add the lentils and stir.
Add the chicken stock.
Bring to the boil then simmer for 30 minutes, or until the lentils are soft and cooked.
Blitz it all.