Warm Lentil Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Serving: 4-6 people

A Word From The Cook

“Legumes that are a great substitute for rice and other starches”


  • 1 Cup Green Lentils (washed and rinsed)
  • 2 Cups Low Sodium chicken broth (low sodium is preferred as lentils as well as capers will give a salty taste)
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup Bacon Bits (about 4 slices cut into small pieces)
  • 1 Shallot (cut in half and thinly sliced)
  • 2-3 Cloves Garlic (minced)
  • 2 Sprigs Rosemary (stripped and chopped)
  • 3 Sage Leaves (large, chopped)
  • 2 Tbsp Capers (roughly chopped)
  • 1/2 Cup Italian Parsley (leaves, roughly chopped)
  • Dressing:
  • 3 Tbsp Olive Oil
  • 1 Tbsp Dijon Mustard
  • 1/2 Tbsp Balsamic Vinegar


  1. Put the washed lentils into a small sauce pan and cover with the chicken stock.
  2. Bring to a boil, then reduce to a simmer.   Cook until lentils are tender (not mushy) about 20 minutes.
  3. Drain the lentils and set aside.
  4. While the lentils are cooking, cook the bacon in a medium size skillet.   Bacon should be cooked but not crispy.
  5. Add the shallots, garlic, rosemary and sage to the cut up bacon pieces.   Cook for about 3 minutes to get the fragrant smell of the garlic and herbs.
  6. Remove from heat.    Add the lentils to the pan.
  7. Whisk the dressing ingredients (oil, mustard and balsamic) together and stir into the bacon/lentils, then add the capers.
  8. Just before serving, stir in the parsley and serve.
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