Lentil Salad
- Number of Servings: 5
Ingredients
1/4 cup red wine vinegar 1/2 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 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 teaspoon freshly ground black pepper 6 to 8 slices thick-sliced bacon, cooked and chopped
Directions
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 teaspoon freshly ground black pepper
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, and salt 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, and bay leaf. Stir in black pepper and taste for salt.
Number of Servings: 5
Recipe submitted by SparkPeople user DMPERRAULT.
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 teaspoon freshly ground black pepper
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, and salt 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, and bay leaf. Stir in black pepper and taste for salt.
Number of Servings: 5
Recipe submitted by SparkPeople user DMPERRAULT.
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,079.8 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 18.9 g
- Protein: 21.6 g
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