UNROLL PANCETTA, chop into ¼-inch pieces and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, rice and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- ==== COOK
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