Best 5 Green Lentil And Bacon Salad Recipes

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**Indulge in a Symphony of Flavors: Green Lentil and Bacon Salad - A Culinary Journey**

Embark on a culinary adventure with our delectable green lentil and bacon salad, a harmonious blend of textures and flavors that will tantalize your taste buds. This versatile dish, a symphony of contrasting elements, offers a delightful interplay of hearty lentils, crispy bacon, crunchy vegetables, and a tangy dressing. Dive into a world of culinary delight, as we present not just one, but a collection of carefully curated recipes that showcase the versatility of this salad. From classic preparations to innovative twists, each recipe promises a unique gustatory experience, catering to diverse preferences and dietary needs. Get ready to explore the vibrant world of green lentil and bacon salad, a feast for both the eyes and the palate.

Here are our top 5 tried and tested recipes!

FRENCH LENTIL SALAD



French Lentil Salad image

French Lentil Salad is a lovely and delicious way to ring in spring! With radishes, young green beans and baby lettuces, it's perfect for that first dinner on the patio!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Salads

Time 1h

Number Of Ingredients 13

Salt
1 cup green lentils
6 slices bacon (sliced into strips or chopped)
1/2 pound green beans (preferably young green beans such as haricot verts, trimmed and cut into 1 to 2-inch pieces)
8-10 radishes (thinly sliced)
1/2 cup pitted Kalamata olives (or Nicoise)
2-3 cups frisee lettuce (torn)
1 small shallot (peeled and minced)
1 tablespoon chopped fresh thyme
1/3 cup extra virgin olive oil (plus 1 tablespoon)
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper (to taste)

Steps:

  • Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
  • While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain.
  • When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives.
  • Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don't want it soggy.)
  • TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.

Nutrition Facts : ServingSize 1, Calories 376 kcal, Carbohydrate 26 g, Protein 10 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 235 mg, Fiber 13 g, Sugar 3 g, UnsaturatedFat 13 g

LENTIL, CABBAGE AND BACON SALAD



Lentil, Cabbage And Bacon Salad image

Provided by Jacques Pepin

Categories     salads and dressings, appetizer, side dish

Time 35m

Yield Six servings

Number Of Ingredients 12

1 cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)
2 1/2 cups water
6 slices bacon, cut into 3/4-inch pieces
1 onion, peeled and coarsely chopped (1 cup)
6 ounces French bread, cut into 1-inch croutons (about 3 cups)
4 cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
3 tablespoons red-wine vinegar
1/3 cup peanut oil
1 savoy cabbage head (1 pound), shredded into 1/4-inch slices (about 7 cups)

Steps:

  • Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
  • Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
  • Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
  • When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

STEWED LENTILS WITH BACON AND HERBS



Stewed Lentils with Bacon and Herbs image

Provided by Anne Burrell

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups green or black lentils
1/2 fennel bulb, fronds reserved, for garnish
1/2 red onion, peeled, root end left on
1/2 carrot, peeled
1 stalk celery
2 bay leaves
1 small bundle thyme
2 cloves garlic, smashed
Salt
Extra-virgin olive oil
5 slices bacon, cut into lardons
1/2 cup red onion, finely diced
1/2 cup celery, finely diced
1/2 cup fennel, finely diced
1/2 cup carrot, finely diced
1 clove garlic, smashed and finely chopped
3 tablespoons whole-grain mustard
1/2 cup red wine vinegar
Kosher salt

Steps:

  • To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft.
  • Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve.
  • Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water.
  • To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic.
  • Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature.
  • MMMMM!!!! Lentils and bacon...OH MY!!

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

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 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.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Don't overcook the lentils. They should be tender but still hold their shape.
  • If you don't have time to cook the lentils, you can use canned lentils. Just be sure to rinse them well before using.
  • Feel free to experiment with different types of bacon. For example, you could use turkey bacon, Canadian bacon, or even pancetta.
  • If you don't have any fresh parsley, you can use dried parsley. Just be sure to use less, as dried parsley is more concentrated.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Green lentil and bacon salad is a delicious, healthy, and easy-to-make salad that's perfect for a light lunch or dinner. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. So next time you're looking for a healthy and satisfying salad, give this one a try. You won't be disappointed!

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