Extremely good! This recipe is a keeper. Great for the family and when company is coming for dinner. Comfort food without the guilt! And NO mayo - fabulous.
Warm Lentil-and-Potato Salad
Photo: Iain Bagwell; Styling: Heather Chadduck
More From Southern Living
Total: 50 Minutes
- 1/2 cup dried French green lentils
- 1 (28-oz.) package small red potatoes, halved
- 5 bacon slices
- 3 tablespoons olive oil
- 2 large shallots, finely chopped
- 1 celery rib, sliced
- 2 garlic cloves
- 2 to 3 Tbsp. red wine vinegar
- 2 teaspoons whole grain Dijon mustard
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
- 1. Bring lentils and 4 cups salted water to a boil in a heavy 2-qt. saucepan over medium-high heat. Reduce heat to low; simmer 20 to 25 minutes or just until tender.
- 2. Meanwhile, cook potatoes in boiling salted water to cover 15 minutes or just until tender. Drain lentils and potatoes.
- 3. Cook bacon in a large, deep nonstick skillet over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
- 4. Add olive oil to hot drippings in skillet, and heat over medium heat. Sauté shallots, celery, and garlic in hot olive oil mixture 3 minutes. Remove from heat, and stir in vinegar and mustard. Season with salt and pepper to taste. Gently stir in lentils, potatoes, bacon, and parsley.
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