Directions:
- Cook 6 slices bacon in heavy large saucepan over medium heat until brown and crisp. Transfer bacon to paper towels, crumble. Drain off all but about three tablespoons of bacon fat.Add onion to drippings; sauté until tender, about 10 minutes.
- Add 6 cups water, lentils, remaining 2 slices of bacon, and thyme to the bacon fat and onion. Bring to boil, then cover and reduce to a simmer. After about 20 minutes, add carrots and continue to cook until lentils are tender, about 10 more minutes.
- Drain lentils, let cool.
- Whisk oil, red wine vinegar, and Dijon mustard in bowl to blend.
- Add lentils, red onion, celery, bacon, and parsley. Toss to combine. Season to taste with salt and pepper and serve at room temperature or slightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 917.71 Kcal (3842 kJ) | ||
| Calories from fat | 468.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.04g | 80% | |
|---|---|---|---|
| Cholesterol | 36.96mg | 12% | |
| Sodium | 540.44mg | 23% | |
| Potassium | 1395.3mg | 30% | |
| Total Carbs | 74.95g | 25% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 37.19g | 149% | |
| Protein | 38.09g | 76% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 9.7mg | 54% | |
| Calcium | 138.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 140.61 Kcal (589 kJ) | ||
| Calories from fat | 71.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 80% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 12% | |
| Sodium | 82.8mg | 23% | |
| Potassium | 213.78mg | 30% | |
| Total Carbs | 11.48g | 25% | |
| Sugars | 0.77g | 20% | |
| Dietary Fiber | 5.7g | 149% | |
| Protein | 5.84g | 76% | |
| Vitamin C | 2.9mg | 31% | |
| Iron | 1.5mg | 54% | |
| Calcium | 21.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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