Serves 6 to 8
Lentils are good in soup, pasta and I love making salads with them. This simple salad can be served warm or cold. It is always a welcoming dish since there is something so inviting about it. I especially love this salad in the summer when grilling or on a picnic.
- 1 pound dried lentils, rinsed and drained
- 1 medium onion, diced
- 2 cups diced carrot
- 2 cups diced celery
- 3 fresh bay leaves
- 1/4 cup extra virgin olive oil
- 6 ounces pancetta, diced
- 1/3 cup white wine
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 3 tablespoons chopped fresh parsley
In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves and 2 quarts of water. Bring to a simmer and cook until the lentils are tender, about 30 to 40 minutes. Drain and remove the bay leaves. Scrape the lentils and vegetables in a serving bowl. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until crisp, about 4 minutes. Pour off most of the fat and add the remaining 2 tablespoons of fresh olive oil. Add the wine and vinegar and season the dressing with the salt. Bring to a quick boil, then pour the dressing over the lentils. Toss with the parsley and serve.