Ingredients
- 1/2 package of diced pancetta
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- Salt and freshly ground black pepper
- 1/2 tablespoon ground cumin
- 1 (28-oz) can whole peeled tomatoes
- 1 1/2 cup low-sodium vegetable stock or water
- 1 cup green lentils, rinsed
- 4 cups curly kale, leaves stripped and cut into 1-inch pieces
- 2 cups chopped fresh flat-leaf parsley
- 2-3 hard boiled eggs, peeled and finely chopped
Steps
Step 1
In a pan over medium high heat, crisp up pancetta until nicely browned and most fat is gone. Remove and place on a paper towel-lined plate, set aside.
Step 2
In the same pan over medium heat, add oil and heat until shimmering. Add the shallot and a pinch of salt, stirring until softened, about 2 minutes. Add the cumin and cook until fragrant, about 30 seconds more.
Step 3
Pour in the tomatoes and stock, breaking the tomatoes apart with a wooden spoon once softened. Adjust heat to maintain a simmer, then add the lentils. Season with salt and pepper. Cook until softened, about 30 minutes, or until lentils are tender to the bite.
Step 4
Stir in the kale, until wilted. Stir in the crispy pancetta. Top with hard boiled egg and parsley and serve with crusty bread, if desired.