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Bay Scented Lentil Salad

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“Cooking Light. Nov. 2003.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 18 minutes or until tender; drain. Discard bay leaves.
  2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned.
  3. Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
  4. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk.
  5. Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.

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