Lentil Salad with Beets and Bacon Recipe

Name: Lentil Salad with Beets and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6 -ounce piece slab bacon, rind removed; 1 sprig thyme; 1 bay leaf; 8 black peppercorns; 4 cloves garlic, smashed; 1/2 cup dried French green lentils; Kosher salt; 1 tablespoon dijon mustard; 2 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil; 1 8 -ounce package vacuum-sealed cooked beets, roughly chopped; Freshly ground pepper; 2 small heads baby lettuce and/or frisee, torn into large pieces; 1 Belgian endive, cut into large pieces; 1 small shallot, minced; 2 tablespoons chopped fresh parsley; 8 to 10 fresh chives, cut into pieces

Servings: persons

1 6 -ounce piece slab bacon, rind removed
1 sprig thyme
1 bay leaf
8 black peppercorns
4 cloves garlic, smashed
1/2 cup dried French green lentils
Kosher salt
1 tablespoon dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1 8 -ounce package vacuum-sealed cooked beets, roughly chopped
Freshly ground pepper
2 small heads baby lettuce and/or frisee, torn into large pieces
1 Belgian endive, cut into large pieces
1 small shallot, minced
2 tablespoons chopped fresh parsley
8 to 10 fresh chives, cut into pieces

1
Chop about two-thirds of the bacon into 1/4-inch pieces; set aside.
2
Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine.
3
Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches.
4
Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes.
5
Drain, discarding the cheesecloth bundle and bacon; let cool.
6
Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes.
7
Drain on paper towels; set aside.
8
Make the dressing: Whisk the mustard and vinegar in a large bowl.
9
Slowly whisk in the olive oil until emulsified.
10
Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
11
Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss.
12
Top each serving with some beets.
13
Photograph by Johnny Miller

419

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 6 -ounce piece slab bacon, rind removed, 1 sprig thyme, 1 bay leaf, 8 black peppercorns, and more.

Yes, Lentil Salad with Beets and Bacon 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 with Beets and Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions