Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Warm lentil salad with pancetta, tomato and rosemary by WW

Warm lentil salad with pancetta, tomato and rosemary

2
Points® value
Total Time
1 hr 2 min
Prep
15 min
Cook
47 min
Serves
6
Difficulty
Easy
French lentils keep their shape, and retain their bite, better than ordinary lentils. They’re so satisfying in this simple one-pan side dish.

Ingredients

Olive oil

1 tsp(s)

Dry lentils

1 cup(s), french green variety, rinsed & drained

Pancetta

2 oz, diced

Onion

1 small, minced

Minced garlic

1 tsp(s)

Chicken broth

2 cup(s)

Canned diced tomatoes

14 oz

Rosemary

1 tsp(s), fresh, minced

Kosher salt

1 tsp(s), or to taste

Black pepper

⅛ tsp(s), or to taste

Dijon mustard

1 tsp(s)

Instructions

  1. Heat oil in a medium-size nonstick saucepan over medium heat. Add pancetta; cook, stirring frequently, until crisp, about 5 to 7 minutes. Remove pancetta to a paper towel-lined plate with a slotted spoon; set aside.
  2. Add onion; cook, stirring until softened, about 5 to 7 minutes. Add garlic; sauté for 1 minute.
  3. Add lentils, broth, tomatoes and rosemary; bring to a boil over high heat. Reduce heat to low; simmer, covered, until lentils are tender, about 30 minutes. Stir in salt, pepper and mustard; sprinkle with pancetta. Yields about 1/2 cup per serving.

People Also Like

People Also Like