Lentil Salad Recipe

Name: Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces sliced bacon, cut into 1 1/82-inch pieces; 3 carrots, peeled and thinly sliced; 1 leek, white part only, thinly sliced; 1 small onion, peeled, spiked with a whole clove; 1 head garlic, peeled; 1 stalk celery, thinly sliced; 1/4 bunch thyme; 1 tablespoon white peppercorns; 3 bay leaves; 3 cups chicken stock; 8 ounces French green lentils, rinsed; 1 1/2 tablespoons olive oil; 1/4 cup onion, finely chopped; 1 clove garlic, peeled and minced; 1 jalapeno, seeded and minced; 1/4 cup sherry vinegar or other vinegar; 1 1/2 tablespoons chopped parsley; 1/4 cup hazelnut oil; Arugula leaves for garnish

Servings: persons

4 ounces sliced bacon, cut into 1 1/82-inch pieces
3 carrots, peeled and thinly sliced
1 leek, white part only, thinly sliced
1 small onion, peeled, spiked with a whole clove
1 head garlic, peeled
1 stalk celery, thinly sliced
1/4 bunch thyme
1 tablespoon white peppercorns
3 bay leaves
3 cups chicken stock
8 ounces French green lentils, rinsed
1 1/2 tablespoons olive oil
1/4 cup onion, finely chopped
1 clove garlic, peeled and minced
1 jalapeno, seeded and minced
1/4 cup sherry vinegar or other vinegar
1 1/2 tablespoons chopped parsley
1/4 cup hazelnut oil
Arugula leaves for garnish

1
In a saucepan, cover the bacon, vegetables and aromatics with chicken stock and simmer for 30 minutes.
2
Strain into a 4-quart saucepan.
3
Add the lentils to the broth and cook until soft, about 35 minutes.
4
Drain the lentils and keep warm.
5
Heat the oil in a skillet.
6
Add the onion, garlic and jalapeno.
7
Cover and cook until the onion is soft, about 20 minutes.
8
Add the vinegar and deglaze.
9
Add the lentils and parsley, heat through and drizzle with oil.
10
Divide the salad onto plates, place the cheeks on top and decorate with arugula leaves.
11
Serve.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces sliced bacon, cut into 1 1/82-inch pieces, 3 carrots, peeled and thinly sliced, 1 leek, white part only, thinly sliced, 1 small onion, peeled, spiked with a whole clove, and more.

Yes, Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions