Sauté of spinach and lentils with crispy pancetta

Frank Bordoni rustles up a real treat with this new twist on the classic bacon and lentil combination
By Frank Bordoni
Sauté of spinach and lentils with crispy pancetta
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: easy



  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 3 sprig thyme
  • 3 cloves garlic, crushed
  • 100 g Puy lentils
  • 8 slices pancetta
  • 250 g spinach leaves
  • 0.5 lemons
  • 1 pinches black pepper
  • 100 g crème fraîche


1. Place half of the oil in a heavy based pan over a moderate heat. Add the onion, thyme and garlic and fry gently for 15-20 minutes until soft and golden. Set aside 2. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes; drain and refresh. 3. Set the oven to 200C/gas 6. Place the pancetta slices on a baking sheet, and place another baking sheet directly on top to ensure that the pancetta is evenly crisp. Roast in the oven for 15-20 minutes. 4. Pour the remaining oil into a frying pan and add the lentils and spinach. Allow the spinach to wilt a little, then add the caramelised garlic, onions and thyme. Add a squeeze of lemon; toss all the ingredients together well and season. 5. To serve, place a large round pastry cutter in the centre of a plate and fill with the lentil mixture, gently pressing the mixture down. Slide off the cutter to leave a 'tower' of lentils and top with a spoonful of crème fraîche and the crispy pancetta.

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