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

Warm lentil salad with pancetta, tomato, and rosemary

Total Time
1 hr 2 min
15 min
47 min
French lentils keep their shape, and retain their bite, a lot better than ordinary lentils, so try to seek them out. They’re so satisfying and perfect for this simple, hearty side dish. The recipe also features pan-seared pancetta, sautéed onions and garlic, as well as chicken broth, diced tomatoes, fresh rosemary, and Dijon mustard for a savory combination of flavors. You'll love the fact that most of the cook time is hands-off and you only need one saucepan to make this recipe, so cleanup is fast and efficient. This grain salad is perfect to serve alongside any pork, chicken, or steak entrée as a fun alternative to a green salad.


Olive oil

1 tsp, extra virgin


2 oz, diced


1 small, minced

Jarred minced garlic

1 tsp

Dry lentils

1 cup(s), French green variety, rinsed and drained

Chicken broth

2 cup(s)

Canned diced tomatoes

14 oz


1 tsp, fresh, minced

Kosher salt

1 tsp, or to taste

Black pepper

tsp, or to taste

Dijon mustard

1 tsp


  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.