Salads Recipes - Warm Lentil Salad Recipe

Ingredients

Serve 4

• 375 g/12 oz green lentils

• 2 carrots

• 1 onion, studded with 1 clove

• 1 bay leaf

• pinch of dried thyme

• 1 garlic clove

• 1 leek, thinly sliced

• 125 g/4 oz celery, chopped

• 1 tablespoon oil

• 200 g/7 oz smoked streaky bacon, rinded and diced

• 1 tablespoon snipped chives

Dressing:

• 200 ml/7 fl oz walnut oil

• 6 tablespoons sherry or wine vinegar

• 1 tablespoon Dijon mustard

• salt and pepper

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Method:

1. Put the lentils in a bowl, cover them with water and leave to soak for 3-4 hours. Drain well and put them in a large saucepan.

2. Add 1 of the carrots, the onion studded with the clove, bay leaf, thyme and garlic. Cover with cold water, bring to the boil and simmer gently for 30-35 minutes. Discard the vegetables, bay leaf and garlic, and drain the lentils.

3. Slice the remaining carrot thinly and blanch with the leek and celery in a saucepan of lightly salted boiling water. Drain well.

4. Meanwhile, make the dressing. Whisk together all the ingredients in a small bowl or place them in a screw-top jar and shake well to combine.

5. Heat the oil in a frying pan, add the bacon and fry until crisp. Stir the blanched vegetables and fried bacon gently into the lentils, pour over the dressing and toss.

6. Sprinkle with snipped chives and serve warm.