Warm Bacon Lentil Salad Recipe
This Warm Bacon Lentil Salad is very easy and quick to make and it is tossed with a delicious Dijon dressing!
Servings 4 people
Calories 271kcal
Ingredients
- 2 cups cooked green lentil
- 3 thick-cut slices of bacon cut into small pieces
- 1 ½ cup red onions chopped
- ½ cup red bell pepper chopped
- ½ tablespoon garlic minced
- Salt and freshly ground black pepper plus more to taste
- 1 tablespoon fresh parsley chopped
For the dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1/2 tablespoon balsamic vinegar
Instructions
- In a cast iron skillet over medium heat, add bacon and cook for 5 minutes or until crispy.
- Drain most of the bacon fat out of the pan, but leave about 1 tablespoon in the skillet.
- Add the onions, red bell pepper and garlic and cook until onions are tender. Stir occasionally. It’s about 5 minutes.
- Meanwhile, add olive oil, mustard and balsamic vinegar in a small mason jar. Close the lid and shake for few seconds. Set aside.
- Add cooked lentils to the skillet and stir in the bacon and shallot mixture.
- Pour the dressing over the lentil mixture.
- Season with salt and fresh ground pepper.
- Top with fresh parsley before serving.
Notes
- The dressing was adapted from The Kitchn.
- Feel free to swap regular bacon for turkey bacon.
- You can save extra bacon oil in the fridge for another recipe.
- To store: Store the salad in the fridge for 5 to 6 days in the fridge in an airtight container.
- To reheat: You can reheat the salad or enjoy it chilled.
Nutrition
Serving: 1/4 | Calories: 271kcal | Carbohydrates: 25g | Protein: 13g | Fat: 14g | Sodium: 874mg | Potassium: 460mg | Fiber: 9g | Sugar: 2g