Serve warm or cold, for lunch or dinner, in summer or winter...easy to put together for a potluck.
Insalata Contadina
Serves 6-8
Serves 6-8
1 pound (455 g) died organic lentils, rinsed and drained
1 diced onion
2 cup (480 ml) each diced organic: celery and carrots
3 bay leaves
1/4 cup (60 ml) olive oil
1/3 cup (80 ml) white wine
3 Tbs. (45 ml) each: white wine vinegar and chopped parsley
optional: 6 ounces (170 g) diced pancetta (Italian bacon) or uncooked, non-sodium nitrate bacon
1. In a saucepan, add the lentils, onions, carrots, celery, bay leaves, and 2 quarts (2 l) of water.
2. Bring to a simmer, cook about 30-40 minutes until the lentils are tender.
3. Drain and remove the bay leaves.
4. Add the lentils and vegetables into a serving bowl.
5. In a skillet, heat 2 Tbs. (30 ml) olive oil over medium heat.
6. Add the pancetta/bacon and cook about 4-5 minutes.
7. Pour off the fat and add the remaining oil, wine and vinegar. Bring to boil.
8. Pour over the lentils and toss in the parsley.
