A delightful and hearty salad combining the earthy flavors of lentils with the savory crunch of pancetta, perfect for any occasion.
Cook the pancetta in a large saucepan over medium heat until crispy, then transfer to a paper towel-lined plate.
Cooking the pancetta slowly allows the fat to render out, making it extra crispy.
Sauté the yellow onion in the rendered pancetta fat until softened.
Stir frequently to prevent the onion from browning too much.
Add water, lentils, thyme, and a pinch of salt to the saucepan. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
Check the lentils occasionally to ensure they don't overcook and become mushy.
Add the carrots and celery to the lentils and continue cooking until the lentils are tender, about 10 more minutes.
Cut the vegetables into uniform pieces for even cooking.
Drain the lentil mixture and let it cool slightly.
Spread the lentils on a baking sheet to cool faster.
In a mixing bowl, whisk together olive oil, red wine vinegar, and Dijon mustard to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the lentils, pancetta, red onion, parsley, and dressing in a bowl. Toss gently to mix.
Add the dressing gradually to avoid overdressing the salad.
Serve the salad warm or at room temperature.
Garnish with additional parsley for a fresh touch.
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