Warm Lentil and Smoked Pork Belly Salad Recipe

Name: Warm Lentil and Smoked Pork Belly Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound smoked pork belly, or good-quality slab bacon, cut 1 1/2 to 2 inches thick; 1 large onion, halved, each half stuck with a clove; 4 thyme branches; 1 small carrot, peeled; 1 cup small green French lentils, cleaned and rinsed; 1 small bay leaf; Salt and pepper; 1 pound fingerling potatoes; 1 large shallot, finely diced; 2 tablespoons red wine vinegar; 2 garlic cloves, smashed to a paste; 1 tablespoon Dijon mustard; 1/4 cup fruity olive oil; 2 teaspoons capers, rinsed and roughly chopped; 2 tablespoons cornichons or other sour gherkins, roughly chopped; 1/4 cup chopped scallions, plus 1 tablespoon for garnish; 1/2 cup chopped flat leaf parsley, plus 1 tablespoon for garnish.

Servings: persons

3/4 pound smoked pork belly, or good-quality slab bacon, cut 1 1/2 to 2 inches thick
1 large onion, halved, each half stuck with a clove
4 thyme branches
1 small carrot, peeled
1 cup small green French lentils, cleaned and rinsed
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
1 large shallot, finely diced
2 tablespoons red wine vinegar
2 garlic cloves, smashed to a paste
1 tablespoon Dijon mustard
1/4 cup fruity olive oil
2 teaspoons capers, rinsed and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1/4 cup chopped scallions, plus 1 tablespoon for garnish
1/2 cup chopped flat leaf parsley, plus 1 tablespoon for garnish.

1
Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot.
2
Cover with a quart of water and simmer gently until tender, 30 to 40 minutes.
3
Turn off heat and keep warm in liquid.
4
Meanwhile, put the lentils in a pan.
5
Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf.
6
Add 4 cups water and a little salt.
7
Simmer gently over medium heat until firm-tender, 25 to 30 minutes.
8
Drain (discard onion, thyme and bay leaf) and keep warm.
9
Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes.
10
Drain and keep warm.
11
Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl.
12
Add the garlic, Dijon mustard and a pinch of salt and pepper.
13
Whisk in the olive oil to make a thick sauce.
14
Stir in the chopped capers and cornichons.
15
Just before serving, stir in .25 cup scallions and .5 cup parsley.
16
To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl.
17
Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils.
18
Cut the potatoes lengthwise and arrange, cut-side up, around the platter.
19
Spoon the remaining vinaigrette over the sliced meat and potatoes.
20
Sprinkle with 1 tablespoon each scallions and parsley.

948

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: 3/4 pound smoked pork belly, or good-quality slab bacon, cut 1 1/2 to 2 inches thick, 1 large onion, halved, each half stuck with a clove, 4 thyme branches, 1 small carrot, peeled, and more.

Yes, Warm Lentil and Smoked Pork Belly 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!

Warm Lentil and Smoked Pork Belly Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions