Lentil Salade au Lardon

This was yummy.

8 oz French green lentils or white beans
3 garlic cloves
2 bay leaves
1 sprig fresh thyme
1/2 lb bacon, cut into 1/4" strips (optional)
1 carrot, finely chopped
2 leeks, finely chopped, white part only
1 tsp minced garlic
5 tbsp olive oil
1/4 c. red wine vinegar
2 tbsp parsley, finely chopped
3/4 tsp salt
1/4 tsp pepper

In a medium saucepan, combine the lentils, garlic, bay leaves and thyme. Cover with water by 1" and bring to a boil. Reduce the heat to medium low and simmer until just tender, 15 to 20 minutes. Drain and discard the garlic, bay leaves, and thyme. Place the lentils in a large bowl and set aside.

In a skillet, cook the bacon over medium high heat until crisp. Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan.  Add the carrots, celery, shallots, and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils.  Add 3 tablespoons of olive oil and 4 teaspoons of vinegar, parsley, salt, and pepper and toss to mix. Print Friendly and PDF