Warm Lentil And Bacon Salad Recipes

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WARM LENTIL AND BACON SALAD



Warm Lentil and Bacon Salad image

Sure, a lentil salad may not be the most appealing thing in the world. But, let's play with the recipe to make it tastier. We've added a bit of fried bacon and flavored it with some herbs like sage, rosemary, and parsley. How about that for a savory salad?

Provided by Vlad Popa

Categories     Bacon, dairy-free, Fruit & vegetables, gluten-free, Main course, nut-free, Salad, salty

Time 30m

Yield 2

Number Of Ingredients 14

5 ounces of red lentil
2 cups of chicken stock
3 bacon slices
1 small red onion, sliced
2 garlic cloves, crushed
sage
rosemary
parsley
1 tablespoon caper
1 tablespoon olive oil
1 teaspoon dijon mustard
1 teaspoon balsamic vinegar
salt
pepper

Steps:

  • Heat a saucepan over medium heat and add the lentils to it. Pour the chicken stock and make sure it covers the lentils. Cook them according to the instructions on the package (roughly around 20 minutes).
  • Next, heat a skillet over medium heat, and add the bacon in it. Cook for 1 minute and add the garlic, red onion, herbs, and capers. Leave everything on the heat for 1 more minute.
  • Add the olive oil in a small bowl. Add the Dijon mustard and balsamic vinegar. Mix.
  • Add the dressing over the red lentils and add the bacon. Season with salt, pepper, and serve.

Nutrition Facts : Calories 585 calories, Protein 29 grams, Fat 27 grams, Carbohydrate 59 grams

WARM LENTIL SALAD WITH BACON



Warm Lentil Salad with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 slices chopped bacon in a saucepan; remove with a slotted spoon. Add 2 chopped celery stalks, 2 minced garlic cloves and 1 chopped red onion; saute 4 minutes. Add 4 cups water and 1 cup dried green lentils (rinsed and picked over); simmer until tender, 30 minutes. Stir in 3 tablespoons olive oil, 2 tablespoons sherry vinegar and 1 tablespoon grainy mustard; season with salt and pepper. Top with the bacon, chopped parsley and chopped roasted red peppers.

WARM MUSHROOM, BACON & LENTIL SALAD



Warm Mushroom, Bacon & Lentil Salad image

This salad comes together in no time and can be served as a light lunch or supper, or even for a hearty breakfast. It features bacon and uses its fat for frying mushrooms and diced onions. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn't love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost.

Provided by Mary Jenny

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

10 bacon, slices
1/2 cup red onion, diced
200 g cremini mushrooms, quartered if large, halved if small
2 cups green lentils or 2 cups beluga lentils, cooked
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
2 cups arugula
1 cup fresh tomato, chopped
1/2 cup fresh basil, chopped
4 tablespoons canola oil or 4 tablespoons grapeseed oil
4 large eggs
1 pinch salt and pepper, to taste

Steps:

  • In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces.
  • Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat.
  • In a medium bowl, whisk together red wine vinegar, Dijon, and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes, and basil. Season with salt and pepper.
  • Wipe out skillet. Over medium high heat, add oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.

Nutrition Facts : Calories 665.9, Fat 29.1, SaturatedFat 5.8, Cholesterol 199.6, Sodium 274.9, Carbohydrate 66, Fiber 30.8, Sugar 6.7, Protein 35.8

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