Dried beans might not come to mind when you are looking for an easy meal to feed your family, however lentils are a great source of protein and cook in under a half an hour. During the warmer months I often make large dinner salads because they are crisp, healthy, and can be thrown together in a short amount of time. For tonight's dinner make this lentil salad with bacon, sauteed onions and carrots, and a red wine mustard vinaigrette. Sound good? Want the recipe? Well, read more
1 pound dried lentils
1/4 cup loosely packed fresh dill, picked from thick stems, or more to taste
2 bacon, cut crosswise into 1/4-inch pieces
1/2 medium onion, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
Coarse salt and ground pepper
6 cups frisee or baby lettuce, torn into bite-size pieces
- In a medium saucepan, combine lentils and 4 cups water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain well.
- Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain.
- Add onion and carrots to rendered fat in skillet. Cook, stirring occasionally, until carrots are tender, 15 minutes.
- Add garlic, and cook until fragrant, about 2 minutes.
- In a medium bowl, whisk together vinegar, Dijon, and oil; season with salt and pepper.
- Combine frisée and 1/3 of the dressing in another bowl; toss to coat. Add lentils, onion mixture, and bacon to bowl with remaining dressing; toss to coat.
- To serve, divide frisée among salad plates; top with lentil salad.