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Lentil Salad

Food Network Canada
PREP TIME
20 min
COOK TIME
30 min
YIELDS
6 - 8 servings

Lentils are one of the most versatile foods out there, and this recipe for lentil salad is equally as versatile as a lunch, appetizer, side or even a main.

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Ingredients

Lentil Salad

½
cup red wine vinegar
¼
cup olive oil
2
tsp Dijon mustard
1
tsp kosher salt
½
tsp freshly ground black pepper
¼
cup finely chopped parsley leaves
1
tsp finely chopped thyme leaves
Basic Cooked Lentils, see recipe below
6
- 8 slices thick-sliced bacon, cooked and chopped

Basic Cooked Lentils

1
lb(s) brown or green lentils, approximately 2 ½ cups
1
small onion, halved
1
clove garlic, halved
1
bay leaf
1
tsp kosher salt
¼
lb(s) salt pork, optional
¼
tsp freshly ground black pepper
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Directions

Step 1

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

Step 2

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 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. Serve immediately.

Step 3

Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don’t feed the left over onions to your dog. It turns out onions are not good for dogs in any shape or form. I’m grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity. As for my own dog’s ability to digest onions, well…she’s more hog than dog I guess.

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My rating for Lentil Salad
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