Photo of Warm lentil salad with pancetta, tomato and rosemary by WW

Warm lentil salad with pancetta, tomato and rosemary

4
2
2
SmartPoints® value per serving
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

uncooked onion(s)

1 small, minced

minced garlic

1 tsp(s)

canned 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

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.

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