Pancetta and Sprouted Lentil Salad

Pancetta and Sprouted Lentil Salad

Prep Time 7 minutes
Total Time 7 minutes
Servings 2 -4
Author Tempie Hughes


  • 1 cup sprouted dried green lentils
  • 3 cups water
  • 4 oz . pancetta , cut into small cubes
  • 1/2 medium red onion , finely chopped
  • 1 large jalapeno , minced
  • 2 small carrots (or 1 large), cut into long strips with a julienne peeler, then cut into 1 inch strips
  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tsp raw liquid honey
  • 1/8 tsp sea salt , plus black pepper to taste


  • 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.
  • Add the onion, jalapeno and carrots to the bowl with the lentils. In a small bowl add the olive oil, vinegar, sea salt and pepper. Whisk to combine, then pour over the salad and toss to combine. Serve warm or at room temperature.


I used the TruRoots brand of sprouted green lentils. I cooked them according to the directions on the back of the bag, and left them covered off the heat for the full 8 minutes.