Lentil Nation Salad (Insalata Contadina) from Chef Lidia Bastianich

Lentils are good in soup, pasta and Lidia loves making salads with them. She ready this dish on Season One of Lidia’s Kitchen in an episode about “Rustic and Rich Flavors.” This easy salad may be served heat or chilly. It is all the time a welcoming dish since there’s something so inviting about it. It is nice in the summertime, when grilling or on a picnic.

Serves 6 to eight

INGREDIENTS

• 1 pound dried lentils, rinsed and drained
• 1 medium onion, diced
• 2 cups diced carrot
• 2 cups diced celery
• 3 contemporary bay leaves
• ¼ cup additional virgin olive oil
• 6 ounces pancetta, diced
• ⅓ cup white wine
• 3 tablespoons white wine vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped contemporary parsley

TO PREPARE

STEP ONE. In a big saucepan, mix the lentils, onion, carrots, celery, bay leaves and a pair of quarts of water. Bring to a simmer and prepare dinner till the lentils are tender, about 30 to 40 minutes. Drain and take away the bay leaves. Scrape the lentils and greens in a serving bowl.

STEP TWO. Meanwhile, in a medium skillet, warmth 2 tablespoons of the olive oil over medium warmth. Add the pancetta and prepare dinner till crisp, about 4 minutes. Pour off many of the fats and add the remaining 2 tablespoons of contemporary olive oil.

STEP THREE. Add the wine and vinegar and season the dressing with the salt. Bring to a fast boil, then pour the dressing over the lentils. Toss with the parsley and serve.