Lentils are good in soup, pasta and Lidia loves making salads with them. She prepared this dish on Season One of Lidia’s Kitchen in an episode about “Rustic and Rich Flavors.” This simple salad can be served warm or cold. It is always a welcoming dish since there is something so inviting about it. It is great in the summer, when grilling or on a picnic.
Serves 6 to 8
INGREDIENTS
- 1 pound dried lentils, rinsed and drained
- 1 medium onion, diced
- 2 cups diced carrot
- 2 cups diced celery
- 3 fresh bay leaves
- ¼ cup extra virgin olive oil
- 6 ounces pancetta, diced
- ⅓ cup white wine
- 3 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 3 tablespoons chopped fresh parsley
TO PREPARE
STEP ONE. In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves and 2 quarts of water. Bring to a simmer and cook until the lentils are tender, about 30 to 40 minutes. Drain and remove the bay leaves. Scrape the lentils and vegetables in a serving bowl.
STEP TWO. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until crisp, about 4 minutes. Pour off most of the fat and add the remaining 2 tablespoons of fresh olive oil.
STEP THREE. Add the wine and vinegar and season the dressing with the salt. Bring to a quick boil, then pour the dressing over the lentils. Toss with the parsley and serve.
