Warm Lentil Salad with Pancetta, Tomato and Rosemary
- Total Time
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 oil1 tsp, extra virgin
pancetta2 oz, diced
uncooked onion(s)1 small, minced
minced garlic1 tsp
dry lentils1 cup(s), French green variety, rinsed and drained
canned chicken broth2 cup(s)
canned diced tomatoes14 oz
rosemary1 tsp, fresh, minced
kosher salt1 tsp, or to taste
black pepper⅛ tsp, or to taste
Dijon Mustard1 tsp
- 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.
- Add onion; cook, stirring until softened, about 5 to 7 minutes. Add garlic; sauté for 1 minute.
- 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.