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Lentil Salad
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 6 to 8 servings
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Basic Cooked Lentils
- 1 pound brown or green lentils
- 1 small onion, halved
- 1 large clove garlic, halved
- 1 bay leaf
- 1 teaspoon kosher salt
- 4 ounces salt pork, optional
- 1/4 teaspoon freshly ground black pepper
Lentil Salad
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped parsley leaves
- 1 teaspoon finely chopped thyme leaves
- 6 to 8 slices thick-sliced bacon, cooked and chopped
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 6 to 8 servings
Procedure
Basic Cooked Lentils
- Pick over the lentils, rinse, and drain. Place the lentils along with the onion, garlic, bay leaf, salt, and pork into a 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring to a rolling boil. Reduce the heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf, and salt pork. Stir in black pepper and taste for salt. Set aside.
Lentil Salad
- Combine the vinegar, olive oil, mustard, salt, pepper, parsley, and thyme in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.
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