Cook the Book: Lentils with Pancetta

Ingredients

• 1/2 pound small lentils, preferably Castellucio
• 1 carrot, halved
• 1 onion, halved
• 1 celery rib, halved
• 2 tablespoons Dijon mustard
• 2 ounces pancetta, in one piece
• 2 tablespoons extra-virgin olive oil
• Maldon or other flaky sea salt and coarsely ground black pepper

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