Insalata Contadina

From our cookbook collection


  • 1 pound dried lentils, rinsed and drained 
  • 1 medium onion, diced 
  • 2 cups diced carrot 
  • 2 cups diced celery 
  • 3 fresh bay leaves 
  • 1/4 cup extra virgin olive oil 
  • 6 ounces pancetta, diced 
  • 1/3 cup white wine 
  • 3 tablespoons white wine vinegar 
  • 1 tsp kosher salt 
  • 3 Tbsp chopped fresh parsley 


  1. In a large saucepan, combine the lentils, onion, carrots, celery, bay leaves and 2 quarts of water.
  2. Bring to a simmer and cook until the lentils are tender, about 30 to 40 minutes.
  3. Drain and remove the bay leaves. Scrape the lentils and vegetables into a serving bowl. 
  4. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat.
  5. Add the pancetta and cook until crisp, about 4 minutes.
  6. Pour off most of the fat and add the remaining 2 tablespoons of fresh olive oil.
  7. Add the wine and vinegar and season the dressing with the salt. Bring to a quick boil, then pour the dressing over the lentils.
  8. Toss with the parsley and serve.