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Warm Lentil Salad

21st.Century.Chef's picture
Ingredients
  Green lentils 12 Ounce, soaked in water for 3-4 hours (375 Gram)
  Green lentils 12 Ounce, soaked in water for 4 hours (375 Gram)
  Carrots 2
  Onion 1 , peeled
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Dried thyme 1 Pinch
  Garlic 1 Clove (5 gm), peeled
  Leek 1 , thinly sliced
  Celery 4 Ounce, chopped (125 Gram)
  Smoked streaky bacon 7 Ounce, diced (200 Gram)
  Smoked streaky bacon 7 Ounce, smoked (200 Gram)
  Oil 1 Tablespoon
  Snipped chives 1 Tablespoon
For vinaigrette
  Walnut oil 7 Fluid Ounce (200 Milliliter)
  Sherry vinegar 6 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large pan, place the lentils, peeled carrots, clove studded onion, thyme, bay leaf and garlic in water.
2) Allow to boil, then simmer for 30-35 minutes. Remove the bay leaf, garlic and vegetables, drain the lentils well.
3) In a pan with slightly salted boiling water, place the thinly sliced carrots along with the celery and leeks for a few minutes, drain well.
4) Whisk all the vinaigrette ingredients together and keep aside.
5) In a skillet, saute the bacon until crisp. Remove and stir into the lentils along with the vegetables.
6) Mix well, drizzle the mixture with the vinaigrette and toss well.

SERVING
7) Garnish with the snipped chives and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes

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