Warm lentil salad


Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
179 K 4.6/5 (16 reviews)
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Last modified on: September 5th 2010
For 4 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
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Step by step recipe


Stage 1 - 5 min.
Warm lentil salad
Cut 200 g smoked pork belly (or thick cut streaky bacon) into small pieces, not too thick.

Stage 2 - 5 min.
Warm lentil salad
Prepare 1 onion and chop as finely as possible.

Stage 3 - 20 min.
Warm lentil salad
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.

Stage 4 - 10 min.
Warm lentil salad
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.

Stage 5 - 3 min.
Warm lentil salad
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.

Stage 6 - 2 min.
Warm lentil salad
Once the lentils are thoroughly drained, tip them into the pan with the bacon and mix well.

Stage 7 - 3 min.
Warm lentil salad
Chop the chives finely.

Stage 8 - 5 min.
Warm lentil salad
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).
Keeping: Without sauce, some days in the fridge with plastic film on top.
Source: Home-made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %130 RDI=10 %120 RDI=20 %1,990 RDI=100 %8,340 RDI: 100 %
Per 100 g10 RDI=5 %20 RDI=2 %20 RDI=3 %290 RDI=20 %1,230 RDI: 20 %
Per person20 RDI=9 %30 RDI=3 %30 RDI=5 %500 RDI=30 %2,090 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Mustard
How much will it cost?
  • For 4 people : 3.45 €
  • Per person : 0.90 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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