Lentils Du Puy and Bacon Salad
Earthy, smoky, and packed with flavor, this Lentils Du Puy and Bacon Salad is a rustic French-inspired dish that’s as hearty as it is delicious. Featuring tender Lentils Du Puy, known for their nutty taste and firm texture, paired with crispy thick-cut bacon, this salad is elevated with a tangy Dijon vinaigrette and the subtle sweetness of sautéed red onion and carrot. Fresh thyme and a delicate bay leaf infuse the lentils with fragrant herbal notes, while a sprinkle of parsley adds a touch of brightness. Ready in just 45 minutes, this versatile salad can be served warm, at room temperature, or chilled, making it perfect as a side dish or a light main course. Ideal for lovers of French cuisine, this recipe is a satisfying, protein-rich option for weeknight dinners or elegant gatherings.
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Recipe Information
Ingredients
- 200 grams Lentils Du Puy (French green lentils)
- 150 grams Thick-cut bacon
- 0.5 medium Red onion, finely diced
- 1 medium Carrot, finely diced
- 2 cloves Garlic, minced
- 1 Bay leaf
- 2 sprigs Fresh thyme
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped (optional)
Instructions
Rinse the Lentils Du Puy under cold water and drain well.
In a medium saucepan, combine lentils, bay leaf, thyme sprigs, and enough water to cover the lentils by about 5 cm. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but still hold their shape.
While the lentils are cooking, heat a skillet over medium heat and add the bacon. Cook until crispy, about 5-7 minutes, then transfer to a plate lined with paper towels to drain. Once cooled, chop the bacon into bite-sized pieces.
Reserve 1 tablespoon of the bacon fat in the skillet and sauté the diced red onion and carrot over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute. Remove from heat.
Once the lentils are cooked, drain any excess water and discard the bay leaf and thyme sprigs. Transfer the lentils to a large bowl.
Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl.
Add the sautéed onion, carrot, and garlic mixture to the lentils. Stir in the chopped bacon and gently toss with the vinaigrette until well combined.
Taste and adjust seasoning if needed. Sprinkle with freshly chopped parsley if desired.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 9.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
