Warm lentil salad

Step by step recipe:

  1. 5 min.Warm lentil salad : Photo of step #1
    Cut 200 g smoked pork belly (or thick cut streaky bacon) into small pieces, not too thick.
  2. 5 min.Warm lentil salad : Photo of step #2
    Prepare 1 onion and chop as finely as possible.
  3. 20 min.Warm lentil salad : Photo of step #3
    Bring a large pan of salted water to the boil, then add 250 g green lentils.

    Cook until the lentils are just tender, but no more, otherwise you will end up with lentil soup.
  4. 10 min.Warm lentil salad : Photo of step #4
    Meanwhile, pour smoked pork belly into a large pan, add the pieces of 200 g smoked pork belly (or thick cut streaky bacon) and fry.

    As soon as they are nicely browned, add 2 tablespoons vinegar and scrape the bottom of the pan with a wooden spatula to deglaze, then take off the heat and set aside.
  5. 3 min.Warm lentil salad : Photo of step #5
    When the lentils are cooked, drain them in a seive and run them briefly under the cold tap.

    This is done to stop the cooking quickly and stop them turning into lentil purée.
  6. 2 min.Warm lentil salad : Photo of step #6
    Once the lentils are thoroughly drained, tip them into the pan with the bacon and mix well.
  7. 3 min.Warm lentil salad : Photo of step #7
    Chop the chives finely.
  8. 5 min.Warm lentil salad : Photo of step #8
    Add the onions and chives to the lentils, pour in 4 tablespoons French dressing (vinaigrette) and mix well.

    Serve warm if possible.

Remarks:

Try to use the delicious green Le Puy lentils. This is not essential, but they are so very good.

If you don't have any smoked bacon, plain bacon, diced ham or sausage (preferably smoked) will do fine.

And to drink?

I recommend a red without too much tannin, such as the uncommonly good organic Gamay made by the Balloux, a wine-producing couple based in Hugier (Haute-Saône, France).

Source:

Home-made.

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