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Pancetta-Spiked Lentils With Parsnips And Carrots


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1 cup dried green or brown lentils, rinsed and picked over

1 to 2 tablespoons olive oil or vegetable oil

1 ounce pancetta, cut into 1/4-inch squares or cubes (a scant 1/4 cup)

1 medium onion (about 4 ounces), cut into 1/4- to 1/2-inch dice (about 1 cup)

1/2 pound parsnips, peeled, trimmed and cut into 1/4- to 1/2-inch dice (about 2 cups)

1/2 pound carrots, peeled, trimmed and cut into 1/4- to 1/2-inch dice (about 2 cups)

1/4 teaspoon salt

1/2 teaspoon freshly grated nutmeg

Freshly ground black pepper

2 tablespoons apple cider vinegar, or more to taste

2 tablespoons extra-virgin olive oil, or more to taste

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