Lentils Du Puy And Bacon Salad Recipes

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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.

LENTILS DU PUY AND BACON SALAD



Lentils Du Puy and Bacon Salad image

French green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some good garlic bread and a chilled glass of wine. When I have great tomatoes, I slice them and serve the salad on top. It makes a nice side dish and is also very portable for picnics and beach dinners.

Provided by DeeCooks

Categories     Lentil

Time 1h

Yield 4-6 main course servings, 4-6 serving(s)

Number Of Ingredients 12

8 slices bacon
1 small onion, large dice
1/2 cup carrot, diced
6 cups water
1 lb lentils, du puy rinsed, drained
4 sprigs fresh thyme
1/2 cup olive oil
1/4 cup red wine vinegar or 1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1/2 cup red onion, chopped
1/2 cup celery, chopped
1/2 cup fresh flat-leaf parsley, chopped

Steps:

  • Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
  • Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
  • Drain lentils, let cool.
  • Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
  • Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.

Nutrition Facts : Calories 480.2, Fat 35.2, SaturatedFat 6.2, Cholesterol 10.9, Sodium 302.5, Carbohydrate 29.5, Fiber 10.9, Sugar 4.8, Protein 13.4

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

FRENCH PUY LENTIL SALAD



French Puy Lentil Salad image

Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

Provided by Daydream

Categories     Lentil

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 1/2 cups water (28 fl oz)
1/2 onion
2 cloves
1 1/2 cups puy lentils (10 oz)
1 slice lemon, zest of
2 cloves garlic, peeled
1 fresh bay leaf
2 teaspoons ground cumin
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh mint leaves, finely chopped
3 green onions, finely chopped

Steps:

  • Peel the half-onion and stud with the cloves.
  • Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
  • Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be'al dente'.
  • Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
  • In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
  • Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
  • Allow to stand for 30 minutes so that the flavors absorb.
  • Serve at room temperature.

Nutrition Facts : Calories 199.3, Fat 10.7, SaturatedFat 1.5, Sodium 14.4, Carbohydrate 19.8, Fiber 6.6, Sugar 3.5, Protein 7.4

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