| Lentil Salad with Bacon and Dried Ham |
Recipe type: Salads
Author:
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
This salad is made with the famous Lentilles du Puy, also called the poor people’s caviar . They are so special that the French government gave them the AOC (Appellation Controlee d’Origine) certification. These small green pulses stays firm when cooked and are loaded with fiber and minerals.
Ingredients
- 1 cup Lentilles du Puy or other lentils
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 oz natural bacon, cut in small pieces (3-4 slices)
- 1 onion, peeled and chopped fine
- 2 oz dried or smoked ham, cubed (1/3 cup)
- A few chervil leaves
- 1 Tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
- 1 small shallot, peeled and minced
- 3 Tbsp extra virgin olive oil
- Sea salt and black pepper to taste
Instructions
- Make sure the lentils are clean of possible pebbles. Place them in a medium saucepan; add three cups of cold water. Bring to a boil and lower the heat. Cook for 20 minutes or until tender, but not mushy. Drain in a colander. Set aside in salad bowl.
- Meanwhile, in a frying pan, sauté the cut bacon until crispy. Take the bacon out and pat dry. Using the fat from the bacon, sauté the chopped onions. Place on top of the lentils. Add the cubed dried or smoked ham. Add the sautéed bacon.
- In a small stainless steel bowl, mix all of the vinaigrette’s ingredients. Pour over the lentils, veggies, bacon and ham.
- Toss together gently. Decorate with a few chervil leaves.
Notes
Chef’s tip: If you do not live in a big city with fancy grocery stores, feel free to substitute with any good quality organic lentils.
Lentil Salad
Get Alain's e-book Healthy Food Choices & Easy Meal Planning absolutely free when you sign up for latest post updates.
Hello Alain,
This is a great recipe. I prepared the lentil salad meal for my 2 very food picky anti-meat grandsons. They stopped short of licking their plates. Thanks again.
Frank
That makes me very happy, Frank.
Thank you very much!
Best,
Alain