Lentil Salad

[Atticus Pizzaballa]

Lentil Salad

Ingredients

1 POUND DRIED LENTILS, RINSED AND DRAINED

1 MEDIUM ONION, DICED

2 CUPS DICED CARROT

2 CUPS DICED CELERY

3 FRESH BAY LEAVES

1/4 CUP EXTRA VIRGIN OLIVE OIL

6 OUNCES PANCETTA, DICED

1/3 CUP WHITE WINE

3 TABLESPOONS WHITE WINE VINEGAR

1 TEASPOON KOSHER SALT

3 TABLESPOONS CHOPPED FRESH PARSLEY

Directions


n 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. 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. 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.

[Atticus Pizzaballa]

Lydia Bastianick made this I forgot the link and my laptop is going crazy for some reason

[Clipper]

We don't cook with wine and I imagine that the recipe would not be as good without it. I have never eaten lentils in anything but soup other than during one visit to and Indian restaurant where several dishes were lentil based. One visit to the place was more than adequate. The smells emanating from the kitchen and from the food itself didn't fire my rocket. I had to look around to make sure I wasn't in the lobby of a Day's Inn with Patel heating his lunch in a microwave behind the desk. I hate the smell of curry. I wouldn't want to buy a pound of lentils and end up throwing the salad out. I was not that crazy about the red lentils that were used in the soup and only made it once. It was in a Pritikin diet cookbook that they gave out at my cardiac rehab group.