Ingredients
• 1 tablespoon olive oil
• 1 medium eschalot, thinly sliced
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 garlic cloves, crushed
• 5 slices (80g) pancetta, chopped
• 2 x 400g cans brown lentils, drained, rinsed
• 2 tablespoons white balsamic vinegar
• 3/4 cup fresh flat-leaf parsley leaves, roughly chopped
• 50g reduced-fat feta cheese, crumbled
Method
1. Heat oil in a frying pan over medium-high heat. Add eschalot and rosemary. Cook, stirring, for 5 minutes or until golden. Add garlic and pancetta. Cook, stirring, for 3 to 5 minutes or until pancetta is crisp. Add lentils. Cook, tossing, for 3 to 4 minutes or until heated through.
2. Transfer to a bowl. Add vinegar and parsley. Toss to combine. Season with pepper. Sprinkle with feta. Serve warm.
