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Warm lentil salad

Name: Warm lentil salad
Prep time: 33 min
Cook time: 20 min
Total time: 53 min
Yield: 4 people
Cuisine: French
Ingredients: 200 g smoked pork belly (or thick cut streaky bacon); 1 onion; 250 g green lentils; 1 tablespoon olive oil; 2 tablespoons vinegar; Chives; 4 tablespoons french dressing (vinaigrette); Salt; Pepper

Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette.

198 K 4.6/5 (16 reviews)526518

Duration

55 min.

Difficulty

Easy

Last modified on: September 5^th 2010

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 200 g smoked pork belly (or thick cut streaky bacon)
2 1 onion
3 250 g green lentils
4 1 tablespoon olive oil
5 2 tablespoons vinegar
6 Chives
7 4 tablespoons french dressing (vinaigrette)
8 Salt
9 Pepper
Total weight: 680 grams

Times for this recipe

Preparation

35 min.

Cooking

20 min.

All in all

55 min.

Preparation 35 min.

Cooking 20 min.

When should you start or finish this recipe?

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 2 - ⌛ 5 min.

Prepare 1 onion and chop as finely as possible.

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.

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.

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.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	14 g RDI=16 %	18 g RDI=5 %	18 g RDI=18 %	293 kcal RDI=11 %	1,227 kJ RDI=11 %
Per person	23 g RDI=27 %	31 g RDI=9 %	30 g RDI=31 %	498 kcal RDI=18 %	2,086 kJ RDI=18 %
Whole recipe	95 g RDI=109 %	125 g RDI=35 %	123 g RDI=124 %	1,992 kcal RDI=74 %	8,342 kJ RDI=74 %