Bay-Scented Lentil Salad With Pancetta

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2 cups dried petite green lentils

2 bay leaves

4 ounces pancetta, finely chopped (about 1 cup)

6 cups finely chopped red cabbage

1/3 cup white wine vinegar

2 tablespoons Dijon mustard

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 garlic cloves, minced

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