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Warm Lentil Salad
Puy lentils cooked with onion, carrot and celery, tossed warm in a Dijon vinaigrette with crispy bacon lardons, finished with a soft-boiled egg and parsley, a rustic French bistro salad.
Ingredients
Instructions
Cook lentils with onion, carrot and celery until just tender, about 20 minutes.
Fry bacon until crispy. Remove.
Whisk mustard, vinegar and olive oil.
Drain lentils slightly. Toss warm lentils with vinaigrette.
Add bacon.
Serve topped with soft-boiled egg and parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
