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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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 6 servings


  • 1 tsp extra virgin olive oil
  • 6 slices pancetta 3 oz
  • 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 saut√© 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.

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