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Bay-Scented Lentil Salad with Pancetta

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 12 servings (serving size: 3/4 cup salad and 1 1/2 teaspoons pancetta)
This hearty salad is good chilled or at room temperature. Dressing the salad in advance gives the lentils time to imbibe the vinaigrette. Prepare and chill in a pretty serving bowl up to a day ahead; store the cooked pancetta separately in the refrigerator. Stir the salad well, and top with pancetta just before serving.


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

Nutrition Information

  • calories 169
  • caloriesfromfat 30 %
  • fat 5.6 g
  • satfat 2 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 8.9 g
  • carbohydrate 21.1 g
  • fiber 5.6 g
  • cholesterol 6 mg
  • iron 2.2 mg
  • sodium 340 mg
  • calcium 53 mg

How to Make It

  1. 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.

  2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned. Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.