Lentils with Pancetta Recipe | Cook the Book

Name: Lentils with Pancetta Recipe | Cook the Book
Yield: 6 servings
Ingredients: Brown Lentils; Carrot; Onion; Celery Stalk; Dijon Mustard; Pancetta; Extra Virgin Olive Oil; Sea Salt Flakes; Freshly Ground Black Pepper

Serious Eats

Serves: 6 Save

Ingredients (8)

1/2 pound small lentils, preferably Castellucio
1 carrot, halved
1 onion, halved
1 celery rib, halved
2 tablespoons Dijon mustard
2 ounces pancetta, in one piece
2 tablespoons extra-virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper

Ingredient Facts and Health Benefits

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Directions

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Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

19%

30%

Carbs

48%

40%

Fats

33%

30%

Positive Nutrients

Protein

11.3g

22.7% DV

Dietary Fiber

5.3g

18.9% DV

Polyunsaturated Fat

1.3g

5.8% DV

Monounsaturated Fat

5g

11.3% DV

Vitamin D

1.5mcg

7.6% DV

Iron

2.8mg

15.3% DV

Vitamin B12

0mcg

2% DV

Calcium

32.7mg

2.5% DV

Vitamin B6

0.3mg

17.2% DV

Magnesium

27.4mg

6.5% DV

Vitamin C

5mg

5.5% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

1,755mcg

195% DV

Thiamin B1

0.4mg

32.4% DV

Riboflavin

0.1mg

8.5% DV

Negative Nutrients

Trans Fat

0g

Exceeds DV

Sugars

2.8g

5.6% DV

Saturated Fat

1.9g

9.5% DV

Sodium

531.9mg

23.1% DV

Carbohydrates

28.8g

10.5% DV

Total Fat

8.7g

11.1% DV

Cholesterol

6.2mg

2.1% DV

Lentils with Pancetta Recipe | Cook the Book

Ingredients (8)

Ingredient Facts and Health Benefits

Dijon Mustard

Celery

Carrots

Onions

Directions

Lentils with Pancetta Recipe | Cook the Book

Ingredients (8)

Ingredient Facts and Health Benefits

Dijon Mustard

Celery

Carrots

Onions

Directions

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