Warm Lentil Salad

by Pamela

Warm Lentil Salad

Don’t like beans? I’ll bet you’ll like lentils. This warm lentil salad has a nice tangy bite from a mustard vinaigrette that pairs well with the rich flavor of lentils. And it’s topped with bacon. What’s not to like?

One of the great things about lentils is that they cook up so quickly. You can have this lunch ready to eat in just a little bit more than 30 minutes. That’s not too bad for a lunch you make from scratch. It’s also the perfect lunch to help keep you on the positive side of that resolution you made to eat better in the new year.

Warm Lentil Salad with Arugula and Bacon

If you’ve eaten lentils that were mushy, and turned you off of these little gems, you’ve probably had the wrong lentils in your dish. Mushy lentils do have their place though. In things like soups, patties or dals, but they’re not the best choice for salads where you want something with some bite. The green French variety de puy, brown/green or black are a much better choice for a lentil salad. And they taste best when they’re a bit al dente, like pasta.

When dressing the lentils, you definitely want to get that poured on while the lentils are still warm (even if you’re going to serve the lentil salad cold). When the lentils are warm, they absorb the dressing and all the flavor that it imparts into the dish.

Warm Lentil Salad with Arugula and Bacon

Lentils also like smokey things, like bacon, so I added just a dash of bacon to this warm lentil salad. Not enough to blow your healthy eating plans, but just enough for a little extra punch of flavor. There’s also a few pieces of sweet red onion and some peppery arugula to add a few more textures to the salad.

I wasn’t the only one who liked this salad. Craig scarfed his down faster than I could eat mine. And because lentils are so filling, one plate should fill you right up without needing to go back for seconds…which is a good thing because that will leave enough for lunch tomorrow.

Warm Lentil Salad
 
Prep time
Cook time
Total time
 
This warm lentil salad is hearty and easy to prepare. It's tangy sauce keeps you coming back for more and makes a perfect lunch for home or office.
Author:
Recipe type: Lunch
Cuisine: American
Serves: 3-4
Ingredients
  • For Lentils
  • 1 cup dried green or brown lentils
  • 2 cups water
  • 1 bay leaf
  • 1 clove garlic
  • 1 celery stalk (cut into 3 pieces)
  • 1 carrot (cut into 3 pieces)
  • For Dressing
  • ½ teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • For Salad
  • ¼ cup diced red onion
  • ¼ cup diced cooked bacon
  • 2 handfuls baby arugula
Instructions
  1. For Lentils
  2. Add all ingredients to a saucepan and heat over medium high heat.
  3. Bring to a boil then reduce to barely a simmer.
  4. Cook uncovered for 25-30 minutes (you want them to be al dente).
  5. For Dressing
  6. While lentils are cooking, whisk up the dressing ingredients in the container you'll be pouring the lentils into and set aside.
  7. For Salad
  8. Drain lentils.
  9. Pour lentils into container with the dressing and stir to coat the lentils completely.
  10. Toss the onions and bacon into the container with the lentils and give it another stir.
  11. Add some arugula to a serving plate and top with lentil mixture.
  12. Serve.

 

 

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2 comments

sippitysup January 8, 2016 at 2:00 pm

Lentils: The Best Bean! GREG

Pamela January 13, 2016 at 3:37 pm

I gotta admit that I have a little thing for black beans though too Greg. 😉

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