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
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
1cupsprouted lentils(recommended brand: TruRoots)
5oz. pancetta, cut into small cubes
1small/medium zucchini, diced small
2roma tomatoes, diced
3scallions, thinly sliced
2tbspextra virgin olive oil
2tbspred wine vinegar
1/2tspraw liquid honey
1medium clove of garlic, minced
1/8to 1//4 tsp crushed red pepper flakes(depending on how much heat you want)
2tbspfinely 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: