by Abra Bennett
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my 27 recipes »
Photo by Abra Bennett
suchachef's Testing Notes:
Expand CollapseAbra Bennett's Notes:
Expand2 teaspoons olive oil Ask a question about this ingredient
3 ounces pancetta, diced Ask a question about this ingredient
1 medium onion, diced Ask a question about this ingredient
8 ounces peeled celeriac, cubed into bite-sized pieces Ask a question about this ingredient
1 celery heart including leaves, diced Ask a question about this ingredient
1 cup green French lentils Ask a question about this ingredient
6 cups chicken broth, homemade if you have it Ask a question about this ingredient
1/2 cup dry vermouth (white) Ask a question about this ingredient
salt and pepper - smoked pepper is good here Ask a question about this ingredient
In pressure cooker, saute pancetta in olive oil until it begins to brown. Add onion and celery heart and saute until nicely browned. Without removing what's in the pan, deglaze the pan thoroughly with vermouth, then add all remaining ingredients. Bring to high pressure and cook for 15 minutes. You can use either a natural or quick release. Adjust salt and pepper to taste.
Ask a question about this stepIf you're not using a pressure cooker, follow all the directions using a small stockpot. Cook until the lentils and celeriac are tender, about 25-30 minutes.
Ask a question about this stepThis sounds great, Abra. Do you have a favorite dry vermouth for this?
I usually have Noilly, but since I make the best martinis with Dolin, I might use that for an extra herbaceous soup.