In a large pot or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in the minced garlic, thyme, rosemary, and bay leaf. Cook for another minute until fragrant.
Add the lentils, vegetable broth, and balsamic vinegar to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Remove the bay leaf. Season with salt and pepper to taste.
Ladle the lentil stew into bowls. Top with crispy pancetta and a dollop of crème fraîche.
Serve immediately with crusty bread for dipping.
This is a great recipe for a weeknight meal. The lentils are perfectly cooked and the flavor is fantastic. I added a bit more balsamic vinegar, as I like a tangier flavor. Will definitely make it again.
It was good, but nothing I would rave about. The stew was a little bland and needed more seasoning. The pancetta was a nice touch, though.
This recipe is fantastic! The combination of flavors is wonderful, and the crispy pancetta adds a great texture. The crème fraîche adds a lovely creaminess. Highly recommended!
A very comforting and flavorful stew. The pancetta adds a wonderful salty crunch. I did add a bit more herbs than suggested, but it was delicious either way.
I was disappointed. The stew was too salty, and the lentils were undercooked. I followed the recipe exactly, so I'm not sure what went wrong.
