Warm Lentil Salad with Bacon & Herbs

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon

  Raw, cured pork

  4 oz or 113g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  4 cloves, minced or 12g

• Rosemary

  Fresh

  1 tbsp or 2g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Capers

  Canned

  2 tbsp, drained or 18g

• Parsley

  Raw

  ½ cup or 30g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Balsamic vinegar

  ½ tbsp or 8g

Directions

1. Rinse the lentils, then combine with the chicken broth in a saucepan. Bring to a boil, reduce to a gentle simmer, and cook until tender, 20 to 25 minutes, adding a little water only if needed to keep them submerged. Drain well, return to the pot, and stir in the salt.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp. Spoon off most of the rendered fat, then add the shallots, garlic, rosemary, and sage. Cook, stirring, until the shallots are tender and the garlic is fragrant, 2 to 3 minutes; remove from heat.
3. In a large bowl, whisk the olive oil, Dijon, and balsamic until emulsified. Add the warm lentils and toss to coat, then fold in the bacon-shallot mixture, capers, and parsley. Season to taste with additional salt and black pepper.
4. Serve warm.