Lentil Salad

Serves: 4

Estell Schumm

1 January 1970

Based on User reviews:

52

Spice

53

Sweetness

50

Sourness

39

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 cup

Red Wine Vinegar

1 cup

Olive Oil

2 tsps

Dijon Mustard

1 tsp

Kosher Salt

1 tsp

Ground Black Pepper (freshly)

1 tsp

Thyme Leaves (finely chopped fresh)

1

Lentil (recipe basic cooked, see recipe below)

6

Bacons (to 8 slices thick-sliced, cooked and chopped)

1 small

Onion (halved)

1 large

Garlic (clove, halved)

1

Bay Leaf

Directions:

1

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl

2

Add the warm lentils and bacon and stir to combine

3

Serve warm or at room temperature

4

; Pick over the lentils, rinse and drain

5

Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches

6

Place over high heat and bring just to a rolling boil

7

Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes

8

Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork

9

Stir in black pepper and taste for salt

10

Serve immediately

11

Note from Alton: Those of you who watched this program on the 17th or 18th will want to disregard one particular suggestion I made regarding lentils: don't feed the left over onions to your dog

12

It turns out onions are not good for dogs in any shape or form

13

I'm grateful to the fans who emailed me after the airing for setting me straight on this nutritional peculiarity

14

As for my own dog's ability to digest onions, well

15

She's more hog than dog I guess

16

Cook smart, Alton