Lentil Country Salad

Serving Size: 6

Lentils are good in soup, pasta and I love making salads with them. This simple salad can be served warm or cold. It is always a welcoming dish since there is something so inviting about it.  I especially love this salad in the summer when grilling or on a picnic.


  • 1 Pound dried lentils, rinsed and drained
  • 3 Tbsp chopped fresh parsley
  • 1 tsp kosher salt
  • 0.33 cup white wine
  • 6 Ounce pancetta, diced
  • 0.25 cup extra virgin olive oil
  • 3 fresh bay leaves
  • 2 cup diced celery
  • 2 cup diced carrot
  • 1 medium onion, diced
  • 3 Tbsp white wine vinegar


  1. In 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.
  2. 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.

Image Credit: Lidia Bastianich