Ingredients Jump to Instructions ↓

  1. 1 cup green or brown lentils, rinsed

  2. 4 strips bacon, cut crosswise into 1/4-inch pieces

  3. 1/2 medium onion, finely chopped

  4. 2 carrots, finely chopped

  5. 2 cloves garlic, minced

  6. 3 Tbsp red wine vinegar

  7. 1 Tbsp dijon mustard

  8. 3 Tbsp olive oil

  9. salt and pepper to taste

  10. your choice of salad greens, enough for 3-4 people (the original recipe called for frisee, and while I do think that would be a lovely choice, I never have it on hand, and to buy it would somehow negate the inherent money-saving attributes of this meal)

  11. BY FEED

  12. BY EMAIL

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine lentils and 4 cups water. Bring to a boil; reduce to simmer and cook until lentils are tender but not mushy, about 15-20 minutes. Drain well.

  2. Meanwhile, in a medium skillet, cook bacon over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.

  3. Pour off all but about 1 Tbsp of bacon fat from your pan. Add onions and carrots to pan, and cook over medium heat until carrots are tender, about 10 or so minutes. Add the garlic, and cook until fragrant, about 2 more minutes.

  4. In a medium bowl, whisk together the vinegar, mustard, and olive oil, and season to taste with salt and pepper. Using about 1/4-1/3 of the dressing, dress your salad greens in a separate bowl. Add the lentils, onion mixture, and reserved bacon to the remaining dressing in the bowl, and toss to coat. To serve, divide the greens among serving bowls, and top with lentil salad.


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