Tomato and Lentil Salad

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.