Warm Lentil-and-potato Salad |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a slightly modified recipe originally found in Southern Living Magazine. It's better if you let it sit in the pot for a few hours and reheat before serving. It's very filling - perfect healthy lunch. Ingredients:
1/2 cup dried french green lentils (traditional brown lentils turn soft) |
5-6 small red potatoes, quartered |
6-7 asparagus spears, quartered |
5 turkey bacon slices |
3 tbsp. olive oil + a splash |
2 large shallots, finely chopped |
1 celery rib, finely sliced |
2 garlic cloves, minced |
3 tbsp red wine vinegar |
2 tsp whole grain dijon mustard |
1/2 cup fresh parsley, chopped |
Directions:
1. Bring lentils and 4 cups salted water to a boil in a heavy 2-qt. saucepan over medium-high heat.
2. Reduce heat to low; simmer 20 to 25 minutes or just until tender.
3. Meanwhile, cook potatoes and asparagus in boiling salted water to cover for 15 minutes or just until tender.
4. Drain lentils and potatoes.
5. Splash a bit of olive oil into a large, deep nonstick skillet and cook bacon over medium-low heat until crisp.
6. Remove bacon and drain on paper towels (leave drippings in skillet)
7. Crumble bacon.
8. Add 3 Tbsp. olive oil to hot drippings in skillet and heat over medium heat.
9. Saute shallots, celery and garlic in hot olive oil mixture 3 minutes.
10. Remove from heat.
11. In a small bowl, whisk together vinegar and mustard.
12. Stir vinegar mixture into shallot mixture.
13. Gently stir in lentils, potatoes, bacon and parsley.
14. Salt and pepper to taste.
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