date:May 27, 2014
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