Warm Lentil Salad with Bacon and Walnuts
This Warm Lentil Salad with Bacon and Walnuts is a must-make if you wanna ring the new year with good luck. Not into superstitions? Make it anyway! Because who could resist something so delicious?
Ingredients
- 1 cup dry French (or green) lentils
- 2 cups chicken broth
- Salt, to taste
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups toasted walnuts, roughly chopped
- 6 slices thick bacon, diced
- ⅓ cup chopped parsley
For the Dijon vinaigrette:
- ¼ cup sherry vinegar
- 1 tbsp Dijon mustard
- ½ cup olive oil
- Salt and freshly ground pepper, to taste
Equipment
Instructions
- Combine dry lentils, broth and a pinch of salt in a medium saucepan. Cook, over medium high heat, until it starts to boil. Cover and reduce the heat to a low simmer. Cook for 20 minutes or until al dente.
- While the lentils are cooking, heat 1 tablespoon olive oil in a skillet, over medium heat. Add the onion and cook until starting to brown. Then, lower the heat and continue cooking until they are dark brown, caramelized and very soft, about 25 minutes. Add the garlic and cook for a couple of minutes, until fragrant. Remove from the skillet and reserve.
- Bring the skillet back to the stove and raise the heat to medium. Once the pan is hot, add the diced bacon and sauté until golden brown, about 8-10 minutes. Remove the bacon to a paper towel lined plate to soak up the excess grease. Reserve.
- To make the Dijon vinaigrette, combine the vinegar and mustard in a medium bowl. Slowly pour the olive oil, while whisking, until emulsified. Season with salt and pepper.
- Once the lentils are al dente, drain and transfer to a large bowl. Toss with the vinaigrette and stir in the reserved caramelized onions, bacon, toasted walnuts and parsley. Taste for seasoning and adjust as needed.
- Serve warm with some crusty bread.
Notes
Make Ahead:
You may cook lentils up to four days ahead and store in the refrigerator. Gently heat, adding some extra broth if needed, being careful so they don't get mushy. Proceed with the rest of the recipe. You can also make the whole thing ahead but skip the dressing. Reheat the salad the day you plan on serving it and toss with the vinaigrette.Leftovers:
Leftovers can be stored in the fridge for up to five days. Eat cold or at room temperature.Nutrition
Calories: 658kcal, Carbohydrates: 27g, Protein: 18g, Fat: 54g, Saturated Fat: 9g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 24g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 560mg, Potassium: 320mg, Fiber: 12g, Sugar: 2g, Vitamin A: 304IU, Vitamin C: 14mg, Calcium: 68mg, Iron: 4mg