Directions:
- Bring lentils and 4 cups salted water to a boil in a heavy 2-qt. saucepan over medium-high heat.
- Reduce heat to low; simmer 20 to 25 minutes or just until tender.
- Meanwhile, cook potatoes and asparagus in boiling salted water to cover for 15 minutes or just until tender.
- Drain lentils and potatoes.
- Splash a bit of olive oil into a large, deep nonstick skillet and cook bacon over medium-low heat until crisp.
- Remove bacon and drain on paper towels (leave drippings in skillet)
- Crumble bacon.
- Add 3 Tbsp. olive oil to hot drippings in skillet and heat over medium heat.
- Saute shallots, celery and garlic in hot olive oil mixture 3 minutes.
- Remove from heat.
- In a small bowl, whisk together vinegar and mustard.
- Stir vinegar mixture into shallot mixture.
- Gently stir in lentils, potatoes, bacon and parsley.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.62 Kcal (1774 kJ) | ||
| Calories from fat | 178.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.88g | 31% | |
|---|---|---|---|
| Cholesterol | 50.23mg | 17% | |
| Sodium | 1224.92mg | 51% | |
| Potassium | 1181.6mg | 25% | |
| Total Carbs | 39.82g | 13% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 8.36g | 33% | |
| Protein | 23.1g | 46% | |
| Vitamin C | 23mg | 38% | |
| Iron | 4.3mg | 24% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 148.76 Kcal (623 kJ) | ||
| Calories from fat | 62.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 31% | |
|---|---|---|---|
| Cholesterol | 17.64mg | 17% | |
| Sodium | 430.16mg | 51% | |
| Potassium | 414.95mg | 25% | |
| Total Carbs | 13.99g | 13% | |
| Sugars | 1.82g | 21% | |
| Dietary Fiber | 2.94g | 33% | |
| Protein | 8.11g | 46% | |
| Vitamin C | 8.1mg | 38% | |
| Iron | 1.5mg | 24% | |
| Calcium | 18.6mg | 5% | |
* 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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