Warm lentil salad with pancetta, tomato, and rosemary
1 tsp, extra virgin
2 oz, diced
1 small, minced
1 cup(s), French green variety, rinsed and drained
Canned chicken broth
Canned diced tomatoes
1 tsp, fresh, minced
1 tsp, or to taste
⅛ tsp, or to taste
- 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.