Lentils and Salads

An introductory guide to including lentils in everyday salads and a recipe for "Lentil, Spinach & Lentil Sprout Salad with a Warm Bacon Vinaigrette".

Full recipe: https://www.lentils.org/recipe/lentil...

Ingredients:

For the Lentils -
4 cups (1 L) or so of water
1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
½ teaspoon (2 mL) of sea salt

For the Dressing -
4 slices of bacon, chopped
A big splash of water
2 tablespoons (30 mL) of any vinegar (red wine/cider)
1 tablespoon (15 mL) of your favourite honey
1 teaspoon (5 mL) of Dijon mustard

For the Salad -
1 red onion, thinly sliced
A 16-ounce box (454 g) of fresh baby spinach
A few handfuls of fresh lentil sprouts

Directions:
1. In a medium saucepan over medium-high heat, bring the water, lentils, and salt to a boil. Reduce heat to maintain a simmer and continue cooking until the lentils are tender, about 15 to 20 minutes. Strain off any excess water and cool to room temperature. Meanwhile, place your saucepan over medium-high heat.Toss in the bacon then pour in enough water to just barely cover it. Stir frequently with a wooden spoon. As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat, and will crisp as the fat left behind heats past the boiling point of water. Stir and be patient, about five or six minutes. If you like, pour off half or so of the bacon drippings. Turn off the pan’s heat, whisk in the vinegar, honey and mustard. For maximum flavour stir up all the crispy golden bits in the pan.
2. Toss the cooked lentils in the bottom of a big salad bowl. Pour the bacon dressing over the works. Add the onions, spinach, and sprouts and toss everything together. Serve and share!

© Chef Michael Smith