Ingredients Jump to Instructions ↓

  1. 8 ounces French green lentils

  2. 3 whole garlic cloves, smashed

  3. 2 bay leaves

  4. 1 sprig fresh thyme

  5. 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips

  6. 1 carrot, finely chopped

  7. 1 stalk celery, finely chopped

  8. 2 tablespoons minced shallots

  9. 1 teaspoon minced garlic

  10. 5 tablespoons extra-virgin olive oil

  11. 7 teaspoons red wine vinegar

  12. 2 plum tomatoes, seeded and finely chopped

  13. 2 tablespoons finely chopped parsley

  14. 1 teaspoon Essence

  15. 3/4 teaspoon salt

  16. 1/4 teaspoon freshly ground black pepper

  17. 3 cups frisee

  18. 3 cups arugula

  19. 4 ounces crumbled goat cheese

Instructions Jump to Ingredients ↑

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

  2. 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 the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.

  3. In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt. Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve.

  4. Yield : 4 servings


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