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

Warm lentil salad with pancetta, tomato and rosemary

2 - 4
PersonalPoints™ per serving
Total Time
1 hr 2 min
15 min
47 min
French lentils keep their shape, and retain their bite, better than ordinary lentils. They’re so satisfying in this simple one-pan side dish.


Olive oil

1 tsp(s)

Dry lentils

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


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


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)


  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.