Bay-Scented Lentil Salad With Pancetta

• 2 cups dried petite green lentils
• 2 bay leaves
• 4 ounces pancetta, finely chopped (about 1 cup)
• 6 cups finely chopped red cabbage
• 1/3 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced

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; saute 2 minutes or until browned. Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; saute 5 minutes or until tender. Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.

bay leaves, pancetta, red cabbage, white wine vinegar, mustard, rosemary, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/bay-scented-lentil-salad-with-pancetta (may not work)