Bacon and egg lentil salad

Bacon and egg lentil salad

By
From
Encyclopedia of Food and Cookery
Serves
8

A salad that’s a satisfying, total meal.

Ingredients

Quantity Ingredient
500g red lentils
1 large onion, studded with 2 cloves
1 bay leaf
1 tablespoon salt
3 garlic cloves, bruised
1 strip orange zest
30g parsley, chopped
120g spring onions, finely chopped, (including some green tops)
125ml olive oil
1 teaspoon red wine vinegar
1 tablespoon lemon juice
freshly ground black pepper
2 rashers bacon, rind removed, grilled until crisp then crumbled

Garnish

Quantity Ingredient
2 eggs, hard-boiled and finely chopped
15g parsley, chopped
12-15 black olives

Method

  1. Place lentils in a saucepan and cover with cold water. Bring slowly to the boil, then remove from heat, cover and stand for 1 hour. Drain and cover with fresh cold water to come 5 cm above lentils. Add onion stuck with cloves, bay leaf, salt, garlic and orange zest.
  2. Bring to the boil, then cover and simmer for about 20–30 minutes or until lentils are just tender. Drain and cool. Remove flavouring ingredients and discard them.
  3. Put lentils into a bowl and toss gently with parsley, spring onions, oil, vinegar and lemon juice. Let stand, covered, for 1 hour. Taste and adjust seasoning if necessary. Cover and keep cool but not refrigerated until ready to serve.
  4. Toss bacon gently through lentils. Spoon salad into a serving dish and garnish with hard-boiled eggs, parsley and olives.
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