Pomeroy added another ingredient. “What is that?” “Oh, just some
anchovies.” “And that?” “Lamb belly.” And so it went as I cooked
with her. The end result is a lentil dish that’s sweet from the sun-
dried tomatoes, briny from the anchovies, and porky from the
pancetta. You can make this a few hours ahead and let the flavors
meld before eating—just reheat with a splash of water.
2 cups dried green lentils
1 carrot, plus 2 carrots finely chopped
1 celery stalk, plus 2 stalks finely chopped
½ medium yellow onion, plus 1 medium yellow onion cut into
¼-inch dice
¼ cup olive oil
½ cup diced pancetta
A pinch of crushed red pepper flakes
A pinch or two of maple sugar (see Resources) or muscovado
sugar
6 sun-dried tomatoes packed in olive oil
3 anchovies, chopped
3 cloves garlic, sliced
½ cup kale, blanched, squeezed dry, and chopped
A squeeze of fresh lemon juice
A splash of first-press olive oil (or the freshest olive oil you
have)
Start by par-cooking the lentils. In a large pot, add the lentils, the