Lentils With Pancetta and Cream

• 1 cup dried lentils, preferably French Le Puy variety
• 2 sprigs fresh sage
• 2 ounces pancetta, finely diced
• 1/4 cup chopped shallots
• 1/2 cup heavy cream
• Salt and freshly ground black pepper

1. Place lentils and sage in a heavy saucepan, cover with water to a depth of one inch, bring to a boil, then lower heat and simmer gently until the lentils are just tender, about 40 minutes.
2. Drain the lentils.
3. Cook the pancetta in a large skillet, preferably nonstick, until it is lightly browned.
4. Add the shallots and cook over medium heat until the shallots are golden, about seven minutes.
5. Stir in the cream, bring to a boil, lower heat and add the drained lentils.
6. Cook over low heat, stirring, about 10 minutes, until the cream has thickened enough to cling to the lentils.
7. Season to taste with salt and pepper and serve.

dried lentils, sage, pancetta, shallots, heavy cream, salt

Taken from cooking.nytimes.com/recipes/11881 (may not work)