Servings: 2
INGREDIENTS
For the lentils
- ½ pound lentils
- ½ medium carrot
- ½ medium onion
- ½ stalk of celery
- 2 cloves
- 1 bay leaf
For the salad
- 1 thick strip of bacon (1 ounce)
- 1 tablespoon chopped onion
- 1 tablespoon diced tomato
- 1/3 cup dry white wine
- 14 teaspoon minced garlic
- Sea salt
- Freshly ground pepper
- 1/4 cup vinaigrette, approximately
DIRECTIONS To cook the lentilsWash the lentils. Place 2 cups of cold water in a medium saucepan. Add the whole piece of carrot, celery stalk and onion, cloves and bay leaves. Season with salt and pepper. Bring to a boil and cook until the vegetables are soft, approximately 15 - 20 minutes. Remove the vegetables from the water, set aside and allow to cool. Add the lentils to the broth and return to a boil. Cook for 18 - 20 minutes or until the lentils are slightly firm. Drain the lentils in a colander set over a bowl to capture the liquid.
To prepare the saladDice the cooled carrot, celery, and onion. Dice the bacon and sauté in a large saucepan until nicely browned. Add the minced onion and sauté for 1 minute, being careful to not to burn the onion. Carefully, pour in the white wine and reduce by half. Add the cooking liquid, the diced tomato and reserved vegetables, and minced garlic. Bring to a boil, adjust seasoning and add the cooked lentils. Cool. Add about 1/4 cup of vinaigrette to the cooled lentils. Taste and adjust seasonings, adding more vinaigrette, if necessary.
TIP
All the reserved cooking liquid may not be necessary.