Warm Mushroom Bacon Lentil Salad Recipes

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

Ingredients

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

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

Ingredients

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.

GREEN LENTIL AND BACON SALAD

Green Lentil and Bacon Salad image

Categories Salad Bacon Lentil Fall Parsley Bon Appétit

Yield Makes 12 (side-dish) servings

Number Of Ingredients 12

Ingredients

6 slices thick-cut bacon, coarsely chopped
1 small onion, diced
6 cups water
1 3/4-pound smoked ham hock
1 pound French green lentils, rinsed, drained
1/2 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
1/2 cup walnut oil or olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
1/2 cup chopped red onion
1/2 cup chopped celery

Steps:

Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.

WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD

Warm mushroom, lentil & goat's cheese salad image

A superhealthy salad that makes a satisfying autumn lunch

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 9

Ingredients

3 tbsp olive oil
250g chestnut mushroom , sliced
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 red peppers , finely chopped
half a red onion , finely chopped
400g can lentil , drained and rinsed
2-3 Little Gem lettuces , leaves separated
100g goat's cheese , crumbled

Steps:

Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium

WARM FRENCH LENTIL SALAD WITH BACON & HERBS RECIPE - (4.4/5)

Warm French Lentil Salad with Bacon & Herbs Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 15

Ingredients

For the dressing:
1 cup green or French lentils
2 cups low-sodium or homemade chicken broth
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced
3 large leaves sage, minced
2 tablespoons capers, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard
1/2 tablespoon balsamic vinegar

Steps:

Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt. Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat. Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper. Serve warm. This keeps for 5 days in the refrigerator and is also good eaten cold.

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