Warm Lentil Salad with Bacon & Herbs

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  4 oz or 113g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  4 cloves, minced or 12g

• Rosemary

  Fresh

  1 tbsp or 2g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  ½ cup or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Balsamic vinegar

  ½ tbsp or 8g

Directions

1. Rinse the lentils and place them in a saucepan with chicken broth. Bring to a boil, then reduce to a simmer and cook until tender, about 20 to 25 minutes. Add water if needed. Drain and return to the pot, stirring in the salt.
2. While the lentils cook, fry the bacon in a pan over medium heat until crispy. Drain most of the fat, then add shallots, garlic, rosemary, and sage. Cook for 2 to 3 minutes until the garlic is fragrant and shallots are tender. Remove from heat.
3. Whisk olive oil, mustard, and balsamic vinegar until emulsified. Toss with warm lentils, then add bacon mixture, capers, and parsley. Season with additional salt and pepper to taste.
4. Serve warm.

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