Warm Lentil salad with Tomatoes, Rosemary & Pancetta

This delicious side is delicious paired with roast chicken or pork for a cozy meal on a cold night. French lentils retain their shape and bite and are super satisfying in this simple one-pan wonder. 

Prep Time:  10 minutes
Cook Time: 20 minutes
Yield: 6 Servings


  • 1 tsp extra virgin olive oil
  • 6 slices (3 oz) pancetta, diced 
  • 1 cup minced onion
  • 1 tsp minced garlic
  • 1 cup French green lentils, rinsed and drained
  • 2 cups chicken stock
  • 14 oz can diced tomatoes, drained
  • 1 tsp minced rosemary
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 1 tsp dijon mustard


Heat oil in a medium sized non-stick sauce pan. Add pancetta and cook on medium, stirring frequently, until crispy. Use a slotted spoon to remove to a paper towel-lined plate. Add onion and cook an additional 5-7 minutes or until softened. Add garlic and sauté for 1 minute. Add lentils, stock, tomatoes and rosemary bring to a boil, reduce to a simmer, cover, and cook ~30 minutes or until lentils are tender. 

Stir in salt, pepper, and mustard. Garnish each serving with crumbled pancetta.