Lentil salad

Delicious and nutritious lentil salad packed with fresh veggies, herbs, and zesty dressing. A perfect harmony of flavors and textures in every bite.

Ingredients:

• 1 cup Lentils (rinsed under cold water)
• 1 quart Unsalted chicken/vegetable stock or water
• 1/3 cup Smoked pancetta or regular pancetta (cut into cubes)
• 2 Small shallots cut into quarters
• 2 Cloves of garlic smashed
• 1 Carrot
• 1 Celery stalk
• 1 Bay leaf
• 1 Poached egg or egg yolk
• 1 tablespoon Extra Virgin Olive oil
• 1 tablespoon Rendered fat from pancetta
• 1 tablespoon Red Wine vinegar
• 2 tablespoons Finely chopped Italian parsley
• Salt and black pepper to taste

Instructions:

1. Dice the pancetta into small strips or cubes, then put in a cold frying pan with a bit of olive oil. Allow the pancetta to cook and release its fat until it turns golden but not overly brown. Remove from the fat and keep aside. Save one tablespoon of the fat for the dressing
2. In a saucepan, heat up one tablespoon of Extra Virgin olive oil, and start cooking the carrots, celery, shallots, and garlic until softened. Season with a bit of salt and black pepper. Once softened, add the lentils that have been washed. Toss in a bay leaf.
3. Pour in enough broth or water to generously cover the ingredients. Bring it to a rapid boil, then reduce to a very low simmer. Cook gently for about 20-25 minutes with the lid on. Check for tenderness. Strain the lentils, and remove the carrots, celery, and bay leaf. You can leave some of the shallots in the mixture. Take out the garlic cloves and keep them for the dressing.
4. For the dressing, mix together one tablespoon of Extra Virgin olive oil, rendered pancetta fat, and red wine vinegar. Add the crushed garlic cloves and whisk well. Season with salt and pepper. Drizzle the dressing over the lentils. It's best to let the flavors meld together, but you can also serve it immediately.
5. To serve, place a poached egg on top of the lentils, sprinkle the reserved pancetta over it. Serve with arugula dressed in Extra Virgin olive oil and lemon.

Summary:

• Calories: 1251 kcal
• Fat: 48 g
• Protein: 62 g
• Carbs: 150 g
• Potassium: 2176 mg
• Magnesium: 154 mg