Warm Lentil Salad with Bacon

Green lentils with a firm bite, mixed with crispy smoked bacon. The mustard dressing binds everything together with a sharp acidity that awakens the earthy flavors.

• Prep: 15 min
• Cook: 30 min
• Difficulty: Easy
• Calories: 517
• Protein: 26 g
• Carbs: 39 g
• Fat: 25 g

Ingredients

• 300 g Green lentil ( rinsed )
• 150 g Smoked lardons ( grilled )
• 1 pc Carrot ( finely diced )
• 1 pc Onion ( whole peeled )
• 1 pc Clove ( studded in the onion )
• 1 pc Bay leaf ( dried )
• 1 pc Thyme ( fresh )
• 1 pc Shallot ( finely chopped )
• 1 tbsp Mustard ( strong )
• 2 tbsp Red wine vinegar
• 4 tbsp Extra virgin olive oil
• 1 pc Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the vegetables

   Cut the carrot into very small, even cubes. Peel the onion and stud it with the clove. Rinse the lentils under cold water.

2. Cooking the lentils

   Place lentils in a pot with the carrot, studded onion, bay leaf, and thyme. Cover generously with cold water. Bring to a boil, then lower the heat. Simmer for about 25 minutes. The lentils should be tender but remain whole.

3. Grilling the bacon

   Meanwhile, toss the bacon bits into a hot pan without any fat. Let them brown until they are very crispy and the fat has rendered.

4. Making the dressing

   In a bowl, mix the mustard, red wine vinegar, and olive oil. Add the finely chopped shallot. Emulsify with a fork.

5. Binding the salad

   Drain the lentils, remove the onion and herbs. Pour the dressing over the still-warm lentils so they absorb the seasoning. Add the bacon and chopped parsley. Mix gently.

Chef's tips

• Never salt the lentil cooking water, it toughens their skins.
• Mix the dressing while the lentils are still hot so they 'drink up' the seasoning and become much more flavorful.

Storage

Store for 3 days in the refrigerator in an airtight container. It tastes even better the next day after marinating.