This is a very tasty, light salad with a strong hint of vinegar which goes perfectly with the lentils and the bacon. Sometimes we use a whole pack of bacon, because it adds so much flavor. This recipe might seem to include a lot of red wine vinegar, but that's part of this salad, and the lentils absorb the flavor so well. Alternatively, you could substitute some of the red wine vinegar with balsamic vinegar for a "smoother" taste. This dish is quite perfect as a side dish or served on top of some green salad as a complete meal with some bread on the side. Ingredients: - 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh parsley leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1 recipe basic cooked lentils, see recipe below
- 6 to 8 slices thick-sliced bacon, cooked and chopped
Method: Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.
Basic Cooked Lentils:
- 1 pound brown or green lentils, approximately 2 1/2 cups
- 1 small onion, halved
- 1 large clove garlic, halved
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 pound salt pork, optional
- 1/4 teaspoon freshly ground black pepper
Method: Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt Stir in black pepper and taste for salt. Serve immediately.
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