German Lentil Salad

prep time:: 20 min
total time:: 40 min

Makes 6 side servings

Lentils are one of the best vegetable sources for iron, have 26% proteins and 3.5 oz provides you with your complete fibre requirement for one day. They are truly one of the best whole foods readily available everywhere. This recipe reminds me of the classic German Potato Salad while reaping the benefits of this super food. Use French lentils or another lentil with the skin so they stay together (avoid red or yellow).

ingredients

1 cup French green lentils, picked over and rinsed
6 cups water
1 bay leaf
1 tsp salt
1 cup onion, finely diced
1 cup carrot, diced into half moons
1 cup celery, diced
1 cup small new potatoes, sliced in 1/4" rounds
1 tbsp garlic, minced
1/2 tsp dried thyme
1/4 tsp black pepper
1/2 cup + 2 tbsp olive oil
1/4 cup red wine vinegar
1 tbsp dijon mustard
6 slices thick sliced bacon, diced

directions

1
Bring lentils, water and bay leave to a boil in a large saucepan, then reduce heat and simmer, covered until almost tender (about 15 min).
2
Stir in 1/2 tsp salt, then simmer lentils, covered, until tender but not falling apart (3-5 min).
3
While lentils simmer, cook bacon until crispy, remove and drain on a towellete.
4
In 2 tbsp oil, cook onion, carrots, celery, potatoes, garlic, thyme, 1/4 tsp salt, and 1/8 tsp pepper until vegetables are just softened.
5
Make vinaigrette by whisking together vinegar, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
6
Drain lentils in a colandar, discarding bay leaf, and return to saucepan along with vegetable mixture. Stir in bacon and vinaigrette. Cook over low heat, stirring gently until heated through.
7
Serve warm.