Italian Sprouted Lentil Salad

Italian Sprouted Lentil Salad

This Lentil Salad features an Italian vinaigrette dressing and is packed with tomatoes and zucchini.  Pancetta adds a delicious salty flavor. It's great as a side dish or light main course! 
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 311kcal
Author Tempie


  • 1 cup sprouted lentils (recommended brand: TruRoots)
  • 3 cups of water
  • 5 oz . pancetta , cut into small cubes
  • 1 small/medium zucchini , diced small
  • 2 roma tomatoes , diced
  • 3 scallions , thinly sliced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp raw liquid honey
  • 1 medium clove of garlic , minced
  • 1/4 tsp dried oregano
  • 1/8 to 1//4 tsp crushed red pepper flakes (depending on how much heat you want)
  • 2 tbsp finely grated Parmigiano-Reggiano cheese


  • Cook the lentils according to package directions until tender, then drain and place into a large bowl.
  • While the lentils cook, heat a 10-inch skillet over medium heat. Add the pancetta and let cook, stirring occasionally, until brown and crispy. Using a slotted spoon, place the pancetta onto a paper towel lined plate to let drain.
  • In a small bowl, whisk together the olive oil, vinegar, dijon mustard, honey, garlic, oregano, crushed red pepper flakes and cheese.
  • Add the pancetta and vegetables to the bowl with the lentils, pour the dressing in and gently toss to combine. Serve warm or at room temperature.


I cooked the lentils according to the directions on the back of the bag, and left them covered off the heat for 7 minutes.<br /><br />Estimated Nutrition Facts: