Lentil Salad
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 4ounces sliced bacon, cut into 1 1/82-inch pieces
- 3carrots, peeled and thinly sliced
- 1leek, white part only, thinly sliced
- 1small onion, peeled, spiked with a whole clove
- 1head garlic, peeled
- 1stalk celery, thinly sliced
- ¼bunch thyme
- 1tablespoon white peppercorns
- 3bay leaves
- 3cups chicken stock
- 8ounces French green lentils, rinsed
- 1½tablespoons olive oil
- ¼cup onion, finely chopped
- 1clove garlic, peeled and minced
- 1jalapeno, seeded and minced
- ¼cup sherry vinegar or other vinegar
- 1½tablespoons chopped parsley
- ¼cup hazelnut oil
- Arugula leaves for garnish
For the Lentils
For the Vinaigrette
Nutritional analysis per serving (6 servings)
412 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 16 grams protein; 349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, cover the bacon, vegetables and aromatics with chicken stock and simmer for 30 minutes. Strain into a 4-quart saucepan.
- Step 2
Add the lentils to the broth and cook until soft, about 35 minutes. Drain the lentils and keep warm.
- Step 3
Heat the oil in a skillet. Add the onion, garlic and jalapeno. Cover and cook until the onion is soft, about 20 minutes. Add the vinegar and deglaze. Add the lentils and parsley, heat through and drizzle with oil.
- Step 4
Divide the salad onto plates, place the cheeks on top and decorate with arugula leaves. Serve.
Private Notes
Comments
Cheeks?
Cheeks?