Lentil and pancetta warm salad Recipe

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10 min


30 min

Lentils are a fantastic pulse. They offer a great source of fibre and B vitamins and are renowned for their health properties. This hearty recipe offers a great alternative to a traditional cold salad. Lentils absorb flavours so well, especially salty pancetta juices. If you don’t fancy egg on the salad try few shavings of fresh parmesan cheese instead.


  • 100g lentils
  • 130g packet of diced pancetta cubes
  • 1 bag of rocket, washed
  • 2 fresh tomatoes, quartered
  • 2 eggs
  • Salt and pepper


  • Bring a saucepan of salted water to the boil and cook the lentils for 20mins or until tender. Drain and set aside.

  • Boil the eggs for 5-6mins then plunge them straight into ice cold water to stop them cooking any further.

  • Fry the pancetta pieces in a pan until crispy. Add the lentils to the frying pan and stir to coat everything in the meaty oils. Remove off the heat.

  • Toss the rocket through the bacon and lentils and share onto between 2 plates. Peel off the eggs shells and quarter, top the salad with the egg and tomatoes. Season and serve.

More Recipe Ideas

Top Tip

If you can’t find pancetta, cut up 4 rashers of bacon into small pieces.