Lentils with Pancetta and Collard Greens

I got this recipe originally from David Rocco’s TV Series, and have made it several times. I thought today, to add some collard greens, to give it more vegetables, and to give it a more festive look. Doesn’t it look Christmas-y! It tastes as good or even better than the version I have made before. I used the sprouted lentils from Sasha Co., they turned out quite well.

Lentils with Pancetta and Collard Greens
Adapted from a recipe by David Rocco
9 oz pancetta, cubed (250g)
1/2 cup rice bran oil
2 x white cooking onions, thinly sliced
dried rosemary, pinch
dried thyme, pinch
1 medium red bell pepper
1/2 roasted red pepper
1 bunch collard greens, cut into medium strips
2-3 cups cooked lentils
Pinch of salt

Sauté pancetta for a moment or two in the olive oil in a frying pan on medium heat, until they are browned on one side, then add the peppers and onions and continue cooking until the onions are browned and the bell pepper is softened. Add the collard greens, and cook until the leaves are soft.

Add lentils to pan. Cook for a few minutes so that the lentils absorb flavours of the other ingredients. Add a pinch of salt.