Bay Scented Lentil Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups petite dry green lentils
• 2 bay leaves
• 4 ounces pancetta, finely chopped (about 1 cup)
• 6 cups finely chopped red cabbage
• 1/3 cup wine vinegar
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 garlic cloves, minced

Recipe

• 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.
• 3 remove the pancetta with a slotted spoon. add cabbage to drippings in pan; sauté 5 minutes or until tender.
• 4 combine the lentils and cabbage in a large bowl. combine vinegar and the remaining ingredients, stirring with a whisk.
• 5 drizzle vinaigrette over lentil mixture; toss well to coat. sprinkle with pancetta just before serving.