Warm lentil salad with pancetta, tomato and rosemary
2
Points®
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.
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