Warm French Lentil Salad with Crispy Bacon
This French Lentil Salad with Dijon Vinaigrette is a satisfying dish you can enjoy year-round. Tender French green lentils cook until creamy with just a slight bite, then get tossed in a tangy Dijon and balsamic vinaigrette. Bacon, capers, and fresh herbs add brightness and depth. My favorite way to serve it? Topped with perfectly pan-seared scallops. Gluten-free.
Servings: 4 servings
Calories: 536kcal
Equipment
Ingredients
For the Lentils
- 1½ cups French green lentils
- 3 cups chicken stock, low sodium
- 3 slices bacon, cut into lardons
- 2 large scallions, thinly sliced
- 2 Tbsp capers, drained
- Kosher salt
- freshly ground black pepper
- 3 Tbsp finely chopped fresh herbs, such as tarragon, dill, chives, or parsley
- high-quality extra virgin olive oil
- flaky sea salt
For the Marinade
- ¼ cup extra virgin olive oil
- 2 Tbsp aged balsamic vinegar
- 1½ Tbsp Dijon mustard
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Cook the lentils. Place lentils and chicken stock (or vegetable stock) in the bowl of a rice cooker. Close lid, then select quick cook setting and press start. This will take approximately 40 minutes. If there is excess stock at the end of the cook time, simply drain the lentils (they should be creamy and tender, not mushy). Meanwhile, make the marinade.
- Make the Dijon vinaigrette. Combine extra virgin olive oil, balsamic vinegar, Dijon mustard, ½ tsp Kosher salt, and ¼ tsp black pepper in a small bowl, then whisk to combine. Set aside.
- Cook bacon. Heat a large skillet over medium-high heat. When hot, add thinly sliced bacon lardons, then cook until crisp, stirring often, about 4-5 minutes. Drain bacon on a paper towel lined plate.
- Dress the lentils. When lentils finish cooking, transfer to a large bowl. Immediately toss with marinade until even coated.
- Add remaining ingredients, then serve. Add cooked bacon, scallions, capers, and any herbs you're using, then toss to combine. Drizzle the warm salad with 1-2 tablespoons of a high quality extra virgin olive oil, then sprinkle with a generous pinch or two of flaky sea salt. Serve warm or at room temperature.
Notes
- Store: Refrigerate for up to 5 days.
- To reheat: Either allow lentils to come to room temperature for 1-2 hours before serving or heat in a microwave safe dish for 2-3 minutes until warm throughout.
- You can absolutely eat lentil salad cold. I prefer it heated up, but you do you!
Nutrition
Calories: 536kcal | Carbohydrates: 65g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 745mg | Potassium: 1238mg | Fiber: 28g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 9mg
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