Warm Lentil Salad

Here is a recipe using frisee called _Warm Lentil Salad_ that I learned when attending the Homechef Cooking School. I have made it for company and doubled the recipe. Leftovers are good the next day.

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon Cabernet vinegar
12 ounces green lentils (available from New Leaf)
1 carrot, diced
1 stalk celery, diced
1 bay leaf
4 cups water
1 small onion, diced
2 ounces pancetta, diced (available from Ben Lomond Market, and Shopper's Corner)
1 pound curly endive, rinsed and coarsely chopped
1/2 cup chicken or vegetable stock
sea salt and freshly ground black pepper, to taste
1 orange, separated into segments and used for garnish

Procedure

1. In a small mixing bowl, combine the oil and vinegar and set aside.

2. In a large saucepan, combine the lentils, carrot, celery, bay leaf and water and bring to a boil. Reduce heat and simmer 20-30 minutes until the lentils are tender. Drain, remove the bay leaf and discard, set aside the lentils.

3. In a large saute pan saute the pancetta until crisp. Remove from the pan and set aside. Drain all but 1 tablespoon of fat from the pan. Add the stock and reduce by half, then add the onions. Saute for about 7-10 minutes. Add the endive and cover. Cook for 3-5 minutes, until the endive is wilted. Add the lentils, the pancetta, and the oil and vinegar misture and toss to combine. Season to taste with salt and pepper. Sprinkle with a little lemon if desired and serve warm, garnish with the orange sections.

Serves 4 as a salad and 2 as a main dish.

Per serving: 390 calories, 30g protiein, 58g carbohydrate, 6g fat, 10 mg cholesterol, 704mg sodium, 30g fiber

From the Homechef Health Concious Cooking Series

Last updated: February 12, 2007