Bay-Scented Lentil Salad with Pancetta

Bay-Scented Lentil Salad with Pancetta
Photo by Photography: Randy Mayor


  • 1/3 cup white wine vinegar
  • 2 cups dried petite green lentils
  • 3 garlic cloves, minced
  • 4 ounces pancetta, finely chopped (about 1 cup)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves
  • + 3 more ingredients
    • 1 ½ teaspoons chopped fresh rosemary
    • 6 cups finely chopped red cabbage
    • 2 tablespoons Dijon mustard

Place lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 18 minutes or until tender; drain. Discard bay leaves. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned. Remove...

View full recipe at My Recipes


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