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French green lentils add flavorful texture. They remain firm after cooking, while traditional brown lentils turn soft.

Recipe by Southern Living October 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
25 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, cook potatoes in boiling salted water to cover 15 minutes or just until tender. Drain lentils and potatoes.

  • 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.

  • 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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