Lentil Cabbage And Bacon Salad Recipes

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LENTILS WITH VEGETABLES AND BACON



Lentils with Vegetables and Bacon image

Lentils cooked nicely with vegetables and bacon.

Provided by CHRISTOPHE

Categories     Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 8

⅔ cup dry lentils
2 cups water
2 tablespoons vegetable oil
2 carrots, cut into small cubes
4 onions, diced
10 mushrooms, diced
½ (8 ounce) package bacon, cut into small pieces
salt and ground black pepper to taste

Steps:

  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until mostly tender, 10 to 15 minutes.
  • Meanwhile, heat a stew pot over low heat. Add oil and carrots; cook, covered, until carrots begin to soften, about 15 minutes. Drain cooked lentils well.
  • Add onions and mushrooms to the carrots. Season with salt and pepper. Cover and cook for 10 minutes. Add bacon and cook, covered, for 10 minutes. Stir in lentils; cover and simmer until tender, about 15 minutes more.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 46.3 g, Cholesterol 10.2 mg, Fat 11.5 g, Fiber 15.5 g, Protein 16.2 g, SaturatedFat 2.5 g, Sodium 294.2 mg, Sugar 12.8 g

STEWED LENTILS WITH CABBAGE



Stewed Lentils with Cabbage image

This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
  • While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
  • Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 886 milligrams, Sugar 7 grams

LENTILS WITH BACON



Lentils with Bacon image

Lentils with Bacon, a French bistro inspired way to add lentils to your diet with the indulgent flavor of bacon. Serve as a mostly-meatless main, or with salmon.

Provided by Katie Webster

Categories     Side dish

Time 40m

Number Of Ingredients 13

4 cups water
1 1/2 cups dry green french lentils, sorted* see note, about 12 ounces
3 slices bacon
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided
1 large red onion, finely diced
1 1/2 cup finely diced celery hearts and leaves (the tender light green stalks in the center of the bunch)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon dry thyme
1 tablespoon plus 1 teaspoon cider vinegar
1 teaspoon smoked paprika
Freshly ground pepper to taste
Chopped flat leaf parsley for serving

Steps:

  • Bring water and lentils to a boil in a medium saucepan. Reduce heat to maintain a lively simmer (medium-low) and cook, stirring occasionally until just tender, 15 to 22 minutes. Drain, reserving about 1/2 cup cooking liquid (see tip*)
  • Meanwhile, cook bacon in a large skillet over medium-low heat, turning occasionally, until crisp but not burnt, 7 to 10 minutes. Transfer the bacon to a towel-lined plate. Pour off the bacon fat and gently wipe out the pan with a clean paper towel. When bacon is cool enough to handle, chop.
  • Return the skillet to medium-high heat, add 1 tablespoon plus 1 1/2 teaspoons olive oil. Add onion, celery hearts and leaves, garlic, salt and thyme and cook,stirring often until the onion is softened and the celery is crisp-tender, about 5 minutes.
  • Add the cooked lentils, vinegar, smoked paprika, pepper and 1/4 to 1/2 cup of the reserved cooking liquid and cook, stirring until the mixture is hot and thoroughly combined. Remove from the heat and stir in the chopped bacon, the remaining 1 tablespoon olive oil and parsley. Serve warm.

Nutrition Facts : ServingSize 1 cup, Calories 173 calories, Sugar 2.1 g, Fat 6.7 g, SaturatedFat 1.1 g, Carbohydrate 19.6 g, Fiber 7.8 g, Protein 9.3 g

LENTIL, CABBAGE AND BACON SALAD



Lentil, Cabbage And Bacon Salad image

Provided by Jacques Pepin

Categories     salads and dressings, appetizer, side dish

Time 35m

Yield Six servings

Number Of Ingredients 12

1 cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)
2 1/2 cups water
6 slices bacon, cut into 3/4-inch pieces
1 onion, peeled and coarsely chopped (1 cup)
6 ounces French bread, cut into 1-inch croutons (about 3 cups)
4 cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
3 tablespoons red-wine vinegar
1/3 cup peanut oil
1 savoy cabbage head (1 pound), shredded into 1/4-inch slices (about 7 cups)

Steps:

  • Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
  • Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
  • Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
  • When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

CABBAGE LENTIL SALAD



Cabbage Lentil Salad image

Make and share this Cabbage Lentil Salad recipe from Food.com.

Provided by realbirdlady

Categories     Greens

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup dry green lentils
1/2 head green cabbage
2 medium carrots
1 bell pepper
3 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
2 tablespoons canola oil
2 garlic cloves, chopped
1/2 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper

Steps:

  • Cook the lentils in water. Their texture should be soft but not mushy. Drain and chill at least one hour.
  • While the lentils are cooking, combine the vinaigrette ingredients.
  • Shred the cabbage with a knife. It's OK to use the green outer leaves, but avoid the tough stems.
  • Slice the carrot into longish, very thin, strips. Use the carrot peeler if you don't have the patience for the knife work, but try not to bail completely and use the grater.
  • Cut the pepper into small strips or diamonds.
  • The vegetables can be combined and refrigerated, covered, ahead of time, or tossed at the table. Add the lentils last, and dress each serving (to avoid a soggy puddle at the bottom of the bowl).
  • Of course, all the ingredients are to taste. Feel free to use your favorite vinaigrette, or to use yellow, red and green peppers, or to add purple cabbge. Fresh herbs are great, but remove the woody stems, and chop the leaves finely.

Nutrition Facts : Calories 281.1, Fat 7.8, SaturatedFat 0.6, Sodium 45.9, Carbohydrate 40.6, Fiber 18.7, Sugar 7.3, Protein 14.7

GREEN LENTIL AND BACON SALAD



Green Lentil and Bacon Salad image

Categories     Salad     Bacon     Lentil     Fall     Parsley     Bon Appétit

Yield Makes 12 (side-dish) servings

Number Of Ingredients 12

6 slices thick-cut bacon, coarsely chopped
1 small onion, diced
6 cups water
1 3/4-pound smoked ham hock
1 pound French green lentils, rinsed, drained
1/2 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
1/2 cup walnut oil or olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
1/2 cup chopped red onion
1/2 cup chopped celery

Steps:

  • Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
  • Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.

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