Lentils Du Puy and Bacon Salad
photo by Food.com
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
4-6 main course servings
- Serves:
- 4-6
ingredients
- 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
directions
- 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.
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Reviews
-
A wonderfully delicious salad with very clear instructions. I made a few small changes to meet my taste preferences: I used two medium-sized onions and added three cloves of minced garlic in step two, and used only 11/2 tablespoons of Dijon mustard, but otherwise followed the recipe exactly. A great blend of flavours and textures which my luncheon guests and I really enjoyed. Thank you for sharing this recipe.
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This was very good and has a lot of flavor. I wanted to make the light version of this, so used lean turkey bacon (and halved it) and only one teaspoon of olive oil. I also subbed half broth for the water, since I had it in the frig, added two cloves of garlic to the pot, and left out the mustard and raw onions for personal preferences. My only "complaint" would be if the amount of liquid were to match what the lentils absorb, there would be one less step of having to drain them. But that doesn't take away from the yummy flavor of this. I think tiny chunks of cooked potatoes would be awesome in this! Portions are very generous, I would say this feeds 10-12 people.
RECIPE SUBMITTED BY
If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored.
My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up.
My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!!
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