Lentil salad with crispy bacon

lentil salad with crispy bacon

For 4 people (as side dish)

250g      lentils (green or red)
250g      small potatoes
2              carrots
4              slices of bacon
1              cucumber
1              bunch of parsley
1              bunch of spring onions
1              tablespoon mustard
1              teaspoon honey
100ml  balsamic vinegar
100ml  olive oil
Salt and pepper to taste

1. If you can find baby potatoes cut them in half, if the potatoes are bigger then 1-2cm cut them in bite sized cubes. Clean the lentils under running water and add them in a pod with boiling water together with the potatoes. Cook for 15-20 minutes, until the lentils are done but firm to the bite; Drain the water and put aside to cool down a little.

2. Cut the carrots in small cubes and put them aside, do the same with the cucumber and give it into a big salad bowl. Chop the parsley and spring onions finely and add them into the bowl.

3. Cut the bacon in fine stripes and heat up a saucepan without oil. Add the bacon and roast for about 3 minutes until crispy. Remove the bacon from the pan and add the carrot cubes (there will be fat left from the bacon); roast for 3-4 minutes and put them aside together with the bacon.

4. For the dressing mix mustard, balsamic vinegar and honey very well. Afterwards add the oil slowly while stirring with a fork until the mixture is uniform and creamy; add salt and pepper to taste.

5. Add lentils, potatoes, carrots and bacon to the other ingredients into the salad bowl and pour in the dressing; mix everything well and leave the salad to stand for about 1 hour before serving. Enjoy!

 

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3 thoughts on “Lentil salad with crispy bacon”

    1. I’m happy I could save your lentils from being forgotten. You can use a big pack and just add more of the other condiments and eat it lukewarm or cold. I think it tastes even better after 1-2 days in the fridge, so it doesn’t matter if you make too much.

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