Warm French Lentil Salad With Bacon Herbs Recipe 445

WARM LENTIL SALAD WITH BACON

Warm Lentil Salad with Bacon image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)

Warm French Lentil Salad with Bacon & Herbs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 15

Ingredients

For the dressing:
1 cup green or French lentils
2 cups low-sodium or homemade chicken broth
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced
3 large leaves sage, minced
2 tablespoons capers, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard
1/2 tablespoon balsamic vinegar

Steps:

Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

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