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Scrape the lentils and vegetables in a serving bowl. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until crisp, about 4 minutes.
Stir in the rice and lentils. Reduce the heat to low. Cover and cook for 20 minutes or until done. Let stand for 5 minutes or until the liquid is absorbed. Toss the lentil mixture, parsley, ground red pepper, celery, onion, green pepper and vinaigrette in large bowl until evenly coated. Cover and refrigerate for at least 2 hours or overnight.
Place the lentils, orange juice and 1½ cups water in a sauce pan. Bring to a boil, reduce heat to low and simmer for 25 minutes until tender.
Add the lentils and salt, return to a boil reduce the heat to medium-low, and simmer until the lentils are tender, about 25 minutes. Strain through a fine-mesh sieve and then plunge the lentils (still in the sieve) into the ice water to chill them. Remove, shake off the extra water, and repeat if necessary until the lentils are completely cooled.
This roasted vegetable salad is a vibrant and hearty dish that showcases the best cool-weather root veggies and greens: sweet potato, celery root, beets and kale.
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