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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Cooking Light. Nov. 2003. Ingredients:
2 cups petite dry green lentils |
2 bay leaves |
4 ounces pancetta, finely chopped (about 1 cup) |
6 cups finely chopped red cabbage |
1/3 cup white wine vinegar |
2 tablespoons dijon mustard |
1 1/2 teaspoons chopped fresh rosemary |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 garlic cloves, minced |
Directions:
1. 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.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned.
3. Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
4. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk.
5. Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.
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