Lentils Du Puy and Bacon Salad

Earthy, smoky, and packed with flavor, this Lentils Du Puy and Bacon Salad is a rustic French-inspired dish that’s as hearty as it is delicious. Featuring tender Lentils Du Puy, known for their nutty taste and firm texture, paired with crispy thick-cut bacon, this salad is elevated with a tangy Dijon vinaigrette and the subtle sweetness of sautéed red onion and carrot. Fresh thyme and a delicate bay leaf infuse the lentils with fragrant herbal notes, while a sprinkle of parsley adds a touch of brightness. Ready in just 45 minutes, this versatile salad can be served warm, at room temperature, or chilled, making it perfect as a side dish or a light main course. Ideal for lovers of French cuisine, this recipe is a satisfying, protein-rich option for weeknight dinners or elegant gatherings.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Lentils Du Puy (French green lentils)
• 150 grams Thick-cut bacon
• 0.5 medium Red onion, finely diced
• 1 medium Carrot, finely diced
• 2 cloves Garlic, minced
• 1 Bay leaf
• 2 sprigs Fresh thyme
• 3 tablespoons Extra virgin olive oil
• 1.5 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 tablespoons Parsley, chopped (optional)

Directions

Step 1

Rinse the Lentils Du Puy under cold water and drain well.

Step 2

In a medium saucepan, combine lentils, bay leaf, thyme sprigs, and enough water to cover the lentils by about 5 cm. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but still hold their shape.

Step 3

While the lentils are cooking, heat a skillet over medium heat and add the bacon. Cook until crispy, about 5-7 minutes, then transfer to a plate lined with paper towels to drain. Once cooled, chop the bacon into bite-sized pieces.

Step 4

Reserve 1 tablespoon of the bacon fat in the skillet and sauté the diced red onion and carrot over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute. Remove from heat.

Step 5

Once the lentils are cooked, drain any excess water and discard the bay leaf and thyme sprigs. Transfer the lentils to a large bowl.

Step 6

Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl.

Step 7

Add the sautéed onion, carrot, and garlic mixture to the lentils. Stir in the chopped bacon and gently toss with the vinaigrette until well combined.

Step 8

Taste and adjust seasoning if needed. Sprinkle with freshly chopped parsley if desired.

Step 9

Serve warm, at room temperature, or chilled. Enjoy!

Nutrition Facts

Serving size	(567.1g)

Amount per serving	% Daily Value*
Calories	1316.8

Total Fat 103.0g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat g
Cholesterol 107.1mg	0%
Sodium 3485.9mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 19.4g	0%
Total Sugars 9.4g
Protein 38.9g	0%

Vitamin D 0IU	0%
Calcium 115.4mg	0%
Iron 8.8mg	0%
Potassium 1405.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.9%

Protein: 11.9%

Carbs: 17.2%