Makes 4 servings

2 stalks celery, cut in half

1 onion, peeled and halved horizontally

2 cloves garlic

1/2 cup lentils

2 tablespoons unsalted butter

6 ounces pancetta, diced (about 1 cup)

1/2 cup finely diced carrot

1/2 cup finely diced celery

1/2 cup finely diced shallot

3 cloves garlic, sliced

3 tablespoons chopped

fresh parsley

2 tablespoons extra-virgin

olive oil

1. To cook the lentils place the first four ingredients — celery stalks, onion, garlic and lentils — in a deep saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce heat to low and simmer for 20 to 25 minutes, or until the lentils are al dente. Discard the vegetables. Pour the lentils and their liquid into a bowl and place in the refrigerator to cool. When cooled, strain the lentils, reserving one cup of the liquid.

2. To finish the recipe heat the butter in a sauté pan over medium heat and add the pancetta. Render the fat from the pancetta and saute until slightly crisp, 3 to 4 minutes. Add the 1/2 cup carrots, celery, shallot and garlic and cook until tender, an additional 3 to 4 minutes. Add the lentils and the reserved cooking liquid, then bring to a boil. Turn off the heat, stir in the parsley and olive oil and taste for seasoning. Serve hot.

Note: This recipe is a nice accompaniment to fish and poultry entrees.

From "Ethan Stowell's New Italian Kitchen," by Ethan Stowell and Leslie Miller.