Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.
186 K 4.6/5 (16 reviews)
55 min.
Easy
4 people
9 IngredientsLast modified on: September 5th 2010
200 g smoked pork belly (or thick cut streaky bacon)
1 
250 g green lentils
1 tablespoon 
2 tablespoons vinegar
4 tablespoons 
Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 200 g smoked pork belly (or thick cut streaky bacon) into small pieces, not too thick.
Stage 3 - 20 min.
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.
Cook until the lentils are just tender, but no more, otherwise you will end up with lentil soup.
Stage 4 - 10 min.
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.
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.
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.
This is done to stop the cooking quickly and stop them turning into lentil purée.
Stage 6 - 2 min.
Once the lentils are thoroughly drained, tip them into the pan with the bacon and mix well.
Stage 7 - 3 min.
Chop the chives finely.
Stage 8 - 5 min.
Add the onions and chives to the lentils, pour in 4 tablespoons french dressing (vinaigrette) and mix well.
Serve warm if possible.
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.
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 recipe | 100 RDI=40 % | 130 RDI=10 % | 120 RDI=20 % | 1,990 RDI=100 % | 8,340 RDI: 100 % |
| Per 100 g | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=3 % | 290 RDI=20 % | 1,230 RDI: 20 % |
| Per person | 20 RDI=9 % | 30 RDI=3 % | 30 RDI=5 % | 500 RDI=30 % | 2,090 RDI: 30 % |
How much will it cost?
- For 4 people : £3.00
- Per person : £0.75
Change currency: 
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)
Green lentils
Like these other recipes: Lentil and cold-meat salad, Sausage and lentils "en cocotte", Cajun-style lentil salad, Cured Pork Belly With Lentils, ... See them all 4
Smoked pork belly (or thick cut streaky bacon)
Like these other recipes: Dandelion salad, Mornay onion tart, Boeuf (beef) bourguignon, Express sauerkraut, New Zealand pies, ... See them all 6
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Raw green asparagus salad, Rice and purple-sprouting broccoli salad, Warm cauliflower salad with two cheeses, Crunchy spring salad, Mixed salad stack, ... See them all 69
Vinegar
Like these other recipes: Rémoulade dressing, Spicy seafood plancha, Smoked tomato toast, Pan bagnat, Endive and walnut salad, ... See them all 36
Other recipes you may also like
Spinach and ricotta ravioli
The filling for these ravioli is a delicious mixture of ricotta with cooked spinach, egg and lightly toasted pine nuts. The ravioli are first boiled in salted water, then baked gratin-style with cream, Parmesan and sage.May 29th 201663 K 14.8 1 hour 15 min.
Brussels sprouts à la Lombarde
Brussels sprouts cooked on the side, strips of ham, tomato sauce and Mascarpone cheese.December 13th 202316 K 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".February 21th 2011222 K 23.9 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.