French Lentil Salad


1 1/2 cups brown lentils, rinsed and drained
1/2 cup diced or chopped bacon
1 carrot, cut into 1/4 inch dice
1 stalk celery, cut into 1/4 inch dice
1/2 cup chopped shallots or white onion
3 Roma tomatoes, cut into 1/2 inch chunks
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh baisl or 2 teaspoons dried
1/2 cup crumbled Gorgonzola or blue cheese
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Serves 8
Printable Version
Place the lentils and 3 cups of cold water in a medium saucepan set on high heat. Bring to a boil, reduce the heat to medium, and cook for 20 minutes. Drain and place in a large bowl.
In a large saute pan set on medium-high heat, cook the bacon until lightly crisped. Remove the bacon with a slotted spoon to the bowl of lentils. Reserve the bacon grease in the pan, adding enough olive oil to make 2 tablespoons. Add the carrot, celery and shallots or onion to the pan and cook over medium-high heat for 3-5 minutes, until lightly browned. Transfer the cooked vegetables to the bowl with the lentils and add the remaining ingredients, tossing well to coat. Cover and refrigerate for 1 hour to let the flavors marry. Serve at room temperature.
Wine Suggestion - Syrah
©2015 Nick Stellino Productions