Lentil Salad with Burrata

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 servings
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3 tablespoons extra-virgin olive oil, plus more for drizzling

2 ounces pancetta, cut into small dice 

1/2 red onion, finely chopped 

2 carrots, finely chopped 

2 stalk celery, finely chopped 

2 cloves garlic, finely chopped 

2 cups French green lentils, picked over and rinsed 

3 cups mixed greens 

2 large burrata balls, cut into small pieces 


  1. Heat the olive oil in a large saucepan over medium-high heat. Add the pancetta and render the fat; cook until the edges are crispy, about 5 minutes. Add the onion, carrots and celery and saute until tender, about 6 minutes. Toss in the garlic and saute until fragrant, about 1 minute. Add the lentils and cover with water by 2 inches. Bring to a boil, reduce the heat to a low simmer and cook until the lentils are tender but not falling apart, about 18 minutes. Drain well and let cool.
  2. Put the mixed greens in a large bowl. Add the lentils, burrata and a sprinkle of, olive oil and mix to combine.

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