Smoky Bacon and Puy Lentil Salad
This Smoky Bacon and Puy Lentil Salad combines the earthy richness of French green lentils, known as lentils du Puy, with the irresistible crunch and flavor of crispy bacon. A deliciously balanced dish, it brings together fresh vegetables and a tangy vinaigrette to create a hearty salad perfect for summer evenings. It's quick to prepare, taking under an hour, making it an ideal choice for a light dinner, picnic, or beach outing. When in season, serve it over ripe, juicy tomatoes for an additional burst of flavor, complemented by a glass of chilled white wine. This versatile recipe serves beautifully as a main dish or as a side to elevate any meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Bacon
8 slices (Cooked, crumbled)
Onion
1 small (Large diced)
Carrot
1/2 cup (Diced)
Water
6 cups (N/A)
Lentils, du Puy
1 lb (Rinsed and drained)
Fresh thyme
4 sprigs (N/A)
Olive oil
1/2 cup (N/A)
Red wine vinegar or sherry vinegar
1/4 cup (N/A)
Dijon mustard
3 tablespoons (N/A)
Red onion
1/2 cup (Chopped)
Celery
1/2 cup (Chopped)
Fresh flat-leaf parsley
1/2 cup (Chopped)
Instructions
1
In a large heavy saucepan, cook six slices of bacon over medium heat until golden brown and crisp. Once done, transfer the bacon to paper towels to drain excess fat and crumble it into bite-sized pieces.
2
Drain off all but approximately three tablespoons of bacon fat from the saucepan. Add the diced onion to the fat and sauté it over medium heat until the onion is tender and translucent, about 10 minutes.
3
Next, introduce six cups of water, the rinsed lentils, the remaining two slices of bacon, and the fresh thyme to the saucepan. Bring the mixture to a boil, then cover it and reduce the heat to a gentle simmer.
4
After approximately 20 minutes, add the diced carrot to the lentil mixture and continue to simmer until the lentils are tender, which should take about another 10 minutes.
5
Once cooked, drain the lentils and let them cool slightly while you prepare the vinaigrette. In a bowl, whisk together the olive oil, red wine vinegar (or sherry vinegar), and Dijon mustard until well blended.
6
In a large mixing bowl, combine the cooled lentils, chopped red onion, chopped celery, crumbled bacon, and chopped parsley. Pour the vinaigrette over the salad and gently toss everything together to ensure even coating.
7
Season to taste with salt and pepper. Serve at room temperature or refrigerate for a short time until slightly chilled for a refreshing salad experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Bacon and Puy Lentil Salad?
It is a hearty dish that combines earthy French green lentils (lentils du Puy) with crispy bacon, fresh vegetables, and a tangy vinaigrette.
How long does it take to prepare this recipe?
This recipe is quick to prepare and can be completed in under an hour.
What are the primary ingredients for the salad?
The main ingredients include bacon, puy lentils, onion, carrot, celery, fresh thyme, and a vinaigrette made of olive oil, vinegar, and Dijon mustard.
What kind of lentils should I use?
The recipe specifically calls for lentils du Puy, which are French green lentils known for their earthy richness.
How many slices of bacon are required?
The recipe uses a total of 8 slices of bacon: 6 are cooked and crumbled for the salad, and 2 are simmered with the lentils for flavor.
How should the bacon be cooked?
Six slices should be cooked in a large heavy saucepan over medium heat until they are golden brown and crisp, then drained and crumbled.
Should I keep the bacon fat after cooking?
Yes, you should retain approximately three tablespoons of the bacon fat in the saucepan to sauté the onions.
How do I cook the onions for the base?
Sauté one small diced onion in the reserved bacon fat over medium heat for about 10 minutes until tender and translucent.
How much water is needed to simmer the lentils?
You will need six cups of water to cook the lentils.
When do I add the carrots to the mixture?
Add the diced carrots after the lentils have simmered for approximately 20 minutes.
What is the total simmering time for the lentils?
The lentils simmer for 20 minutes alone, then another 10 minutes after adding the carrots, for a total of about 30 minutes.
How is the vinaigrette made?
Whisk together 1/2 cup of olive oil, 1/4 cup of red wine vinegar (or sherry vinegar), and 3 tablespoons of Dijon mustard.
Can I use a substitute for red wine vinegar?
Yes, sherry vinegar is a recommended alternative for the red wine vinegar in the dressing.
What fresh herbs are included in this salad?
The recipe uses 4 sprigs of fresh thyme during the cooking process and 1/2 cup of chopped fresh flat-leaf parsley in the final assembly.
Are the lentils rinsed before cooking?
Yes, the lentils should be rinsed and drained before being added to the saucepan.
Should the salad be served hot or cold?
The salad can be served at room temperature or slightly chilled after a short period in the refrigerator.
Is this dish suitable for outdoor events?
Yes, it is described as an ideal choice for picnics, beach outings, or summer evening meals.
Can this be a main dish?
Yes, it is versatile enough to be served as a hearty main dish or an elevated side dish.
What vegetable pairs well with this salad in summer?
When in season, serving the salad over ripe, juicy tomatoes provides an additional burst of flavor.
What drink pairs well with this lentil salad?
The description suggests complementing the meal with a glass of chilled white wine.
How should the celery and red onion be prepared?
Both the celery and the red onion should be chopped into 1/2 cup portions before being mixed into the salad.
How do I ensure the salad is evenly coated?
Combine the ingredients in a large mixing bowl, pour the vinaigrette over them, and gently toss everything together.
Does the recipe require salt and pepper?
Yes, the final step is to season the salad to taste with salt and pepper.
Is this a French-style recipe?
Yes, the recipe features French green lentils and is tagged as part of French cuisine.
How many ingredients are in this recipe?
There are 12 ingredients in total used to create this dish.
What is the texture of the lentils in this salad?
The lentils are simmered until tender, providing an earthy richness that contrasts with the crunchy bacon and fresh vegetables.
Can I use any type of mustard?
The recipe specifies using 3 tablespoons of Dijon mustard for the vinaigrette.
How much olive oil is used?
The vinaigrette uses 1/2 cup of olive oil.
Is the bacon fat used for anything besides onions?
According to the instructions, the fat is primarily used to sauté the onion to add flavor to the base of the dish.
What size should the carrots be cut into?
The carrots should be diced into small pieces (approximately 1/2 cup).