Smoky Pancetta & Lentil Salad with Vegetables
A hearty and nutritious dish that combines the earthy flavor of lentils with the smokiness of pancetta and the freshness of seasonal vegetables, this Smoky Pancetta & Lentil Salad is the perfect balance of texture and flavor. Ideal for a light meal or a side dish, it will quickly become a favorite in your recipe rotation. Here’s how to make it:
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried lentils | 200g |
| Smoked pancetta | 100g |
| Carrots | 100g |
| Brussels sprouts | 200g |
| Lamb’s lettuce (Songino) | 100g |
| Extra virgin olive oil | 50g |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
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Prepare the Lentils: Begin by rinsing the lentils under cold water. Place them in a bowl of water and let them soak for about 2 hours. This step is not necessary but will help reduce the cooking time. After soaking, drain and rinse the lentils again to remove any impurities.
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Cook the Lentils: Fill a pot with water, bring it to a boil, and add the lentils. Allow them to cook for approximately 40 minutes, or until tender. While cooking, if you notice any foam forming on the surface, simply skim it off with a slotted spoon. Add salt at the end of cooking to prevent toughening the lentils. Once cooked, drain the lentils and let them cool.
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Prepare the Vegetables: While the lentils are cooking, chop the shallot finely and set it aside. Slice the pancetta into thin strips, about 1-2 cm wide. Peel and cut the carrots into thin matchsticks. For the Brussels sprouts, remove the outer leaves, rinse them under cold water, and dry them with a paper towel. Cut the Brussels sprouts into wedges.
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Cook the Vegetables and Pancetta: In a skillet, heat the olive oil over low heat. Add the shallots and sautรฉ for a few minutes until softened. Add the pancetta and cook for 2-3 minutes until it starts to crisp up. Then, add the carrots, season with salt and pepper, and cook over medium heat for 7-8 minutes until the carrots are tender but still slightly crunchy.
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Combine the Salad: Once the vegetables and pancetta are cooked, add the lentils to the pan and mix them with the other ingredients. Remove from the heat and stir in the lambโs lettuce (Songino), which should be washed and drained. The heat from the lentils and vegetables will gently wilt the greens, allowing the flavors to meld together.
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Serve: You can serve this salad warm, or if you prefer, allow it to cool down to room temperature or even chill it in the fridge for a refreshing cold salad. Either way, itโs a delightful combination of flavors and textures, perfect for any occasion!
Serving Suggestions:
This Smoky Pancetta & Lentil Salad makes a great side dish to grilled meats or roasted vegetables, or it can stand on its own as a light and satisfying meal. It also pairs wonderfully with a glass of crisp white wine.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 250 kcal |
| Protein | 15g |
| Carbohydrates | 30g |
| Dietary Fiber | 10g |
| Fat | 12g |
| Saturated Fat | 3g |
| Sodium | ~ 500mg |
Note: Nutritional information is approximate and can vary based on ingredient substitutions.
Tips:
- If you’re short on time, you can skip the soaking step and cook the lentils directly in boiling water, but they may take a little longer to cook.
- For added flavor, consider adding a squeeze of lemon juice or a sprinkle of crumbled feta cheese before serving.
- For a vegetarian version, simply omit the pancetta and substitute with extra vegetables or roasted nuts for crunch.
This salad is a versatile, delicious, and healthy choice for any meal, offering both comfort and nourishment in every bite! Enjoy it warm, or keep it in your fridge for a perfect make-ahead dish.
