Tomato and Lentil Salad
ready in 1 hr 10 min.
Finely dice the pancetta. Peel and finely chop the garlic. Wash the herbs. Strip the leaves from the stalks of thyme and shred the sage leaves. Heat the oil in a deep skillet and fry the pancetta until crisp. Take out about 1/3 of the pancetta and set aside. Add the garlic, herbs and lentils to the skillet and sauté briefly. Add the red wine and stock, cover and cook for 30-40 minutes until the lentils are almost soft. Pick off and shred the basil leaves. Now add the diced tomatoes to the lentils, mix and cook for a further 10 minutes. Season with salt and pepper and add a little vinegar to taste. Serve sprinkled with the basil and the reserved pancetta.