Print
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!
Course Salad, Side Dish
Cuisine American
Keyword gluten-free, lunch, Salad, side dish, Special Diet
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 people
Calories 271kcal
- 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
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.
- 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.
Serving: 1/4 | Calories: 271kcal | Carbohydrates: 25g | Protein: 13g | Fat: 14g | Sodium: 874mg | Potassium: 460mg | Fiber: 9g | Sugar: 2g