Directions:
- Place lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 18 minutes or until tender; drain. Discard bay leaves.
- Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned.
- Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
- Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk.
- Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.84 Kcal (665 kJ) | ||
| Calories from fat | 28.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 5% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 3% | |
| Sodium | 405.54mg | 17% | |
| Potassium | 146.9mg | 3% | |
| Total Carbs | 3.65g | 1% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 2.5mg | 14% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 164.71 Kcal (690 kJ) | ||
| Calories from fat | 29.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 5% | |
|---|---|---|---|
| Cholesterol | 7.84mg | 3% | |
| Sodium | 420.53mg | 17% | |
| Potassium | 152.33mg | 3% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 5.89g | 23% | |
| Protein | 10.68g | 21% | |
| Vitamin C | 26.7mg | 43% | |
| Iron | 2.6mg | 14% | |
| Calcium | 62.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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