Smoky, warm, french lentil salad

Indulge in the rich flavors of a smoky, warm French lentil salad. This recipe is packed with savory goodness, perfect for a cozy meal.

Ingredients:

• 2 teaspoons olive oil
• 1 pkg. diced pancetta (2.5 - 3 oz)
• 2 large shallots, diced (~ 2/3rds cup)
• 2 large carrots, diced
• 1 cup medium fennel bulb, diced (celery is a fine substitute)
• 2 large cloves of garlic, minced
• 1 tablespoon tomato paste
• 1/3 cup red wine
• 1 14.5 oz. can of fire roasted tomatoes with juice
• 2 Bay leaves
• 2 cups Good chicken stock, preferably homemade
• 2 cups De Puy Green French Lentils
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon Your best sherry vinegar
• 1 handful fresh parsley, rough chopped

Instructions:

1. Heat up the oil in a large frying pan and cook the pancetta on medium high heat until it becomes crunchy. Transfer the pancetta from the pan to a plate lined with paper towels to remove excess oil.
2. Reduce the heat to medium, and in the same pan, put in the onions, carrots, and fennel, and cook them in the juices until they are tender and golden, for about 8 - 10 minutes.
3. Put in the garlic and cook until it becomes aromatic - this should take around 2 minutes
4. Make some space in the middle of the pan, and cook the tomato paste until it turns dark brown and aromatic, which usually takes about 3 minutes
5. Pour the red wine into the pan to dissolve the caramelized bits, and cook until most of the liquid evaporates.
6. Add the tomatoes, chicken broth, thyme, bay leaves, sage, salt, and pepper and mix everything well.
7. Stir in the lentils, bring the mixture to a gentle boil, cover with a lid and allow it to gently boil for 30 minutes, stirring occasionally.
8. Take off the lid, and if needed, continue cooking until most of the liquid is absorbed.
9. Remove the pan from the heat, add the pancetta and vinegar, and taste to adjust the seasoning - add salt and pepper if required.
10. Serve and generously sprinkle with parsley
11. For variation, consider adding sausages to the dish. Simply brown the sausages in the same pan after cooking the pancetta, take them out, and then reintroduce them to braise with the lentils.

Summary:

• Calories: 2315 kcal
• Fat: 51 g
• Protein: 130 g
• Carbs: 338 g
• Potassium: 5889 mg
• Magnesium: 385 mg