Lenticchie in Umido

Braised Lentils

1 lb. lentils
2 oz. pancetta, chopped
1 small onion, thinly sliced
few sage leaves
salt
pepper

Soak the lentils in lukewarm water overnight. Sauté 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 with lukewarm water. Salt and pepper to taste and cook one hour over medium heat, or until the lentils have absorbed all the water.

Lentils prepared this way are served as a side dish to cotechino and zampone.