1/4 lb Pancetta or bacon
1 tb Olive oil
1    Onion; finely diced
1 tb Minced garlic
1/4 c  Lentils
1/4 c  Arborio rice
2 c  Low-sodium chicken broth
2 tb Chopped fresh sage
Salt
Pepper

UNROLL PANCETTA, chop into 1/4-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.