Green Lentils with Pancetta and Plum Tomatoes Recipes

Ingredients :

6 oz green lentils

3 tbsp olive oil

6 oz pancetta, cut into short, thin strips

12 oz plum tomatoes, sliced

1/2 red onion, chopped

2 tbsp chopped parsley

salt and pepper.

Dressing:

4 tbsp olive oil

2 tbsp red wine vinegar

pinch of sugar

1 garlic clove, crushed

1. Put the lentils in a sieve and rinse under cold running water.

2. Tip into a saucepan, cover with fresh water and bring to the boil.

3. Boil rapidly for 10 minutes, skin off any foam.

4. Lower the heat, cover, simmer 15-20 minutes, till the lentils are just tender.

5. Drain, rinse under cold running water, then drain again.

6. Heat the oil, cook pancetta over a high heat until it is beginning to crisp, remove from the heat.

7. Add tomatoes, onion to the lentils with the pancetta and parsley.

8. Season with salt and pepper.

9. Before serving, whisk all the dressing ingredients in a small bowl until blended or place them in a screw-top jar and shake well to combine.

10. Pour the dressing over the salad and toss to mix.

Serves 4

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