Vegetable Recipes - Green Lentils with Pancetta and Plum Tomatoes Recipe

Ingredients

Serve 4

 

• 175 g/6 oz green lentils

• 3 tablespoons olive oil

• 175 g/6 oz pancetta, cut into short, thin strips

• 375 g/12 oz plum tomatoes, sliced

• 1/2 red onion, chopped

• 2 tablespoons chopped parsley

• salt and pepper 

Dressing:

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• pinch of sugar

• 1 garlic clove, crushed

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Method:

1. Put the lentils in a sieve and rinse under cold running water. lip into a saucepan, cover with fresh water and bring to the boil. Boil rapidly for 10 minutes, then skim off any foam.

2. Lower the heat, cover and simmer for 15-20 minutes, or until the lentils are just tender. Drain, rinse under cold running water, then drain again thoroughly.

3. Transfer to a shallow serving bowl. Heat the oil in a large frying pan, add the pancetta and cook over a moderately high heat until it is beginning to crisp.

4. Remove the pan from the heat. Add the tomatoes and onion to the lentils with the pancetta and parsley. Season with salt and pepper.

5. Just before serving, whisk all the dressing ingredients in a small bowl until blended or place them in a screw top jar and shake well to combine.

6. Pour the dressing over the salad and toss to mix.

Note: If you cannot get pancetta, use a mixture of smoked streaky bacon and Italian salami.