Lentil Salad
A simple, complete, and flavorful salad, perfect for a quick lunch or a light meal. Tender lentils are combined with crispy bacon, juicy cherry tomatoes, and a tangy mustard vinaigrette.
Ready in
40 min
Prep
15 min
Cook
10 min
Total
40 min
Servings
2
Difficulty
Easy
Calories
450
Quantities adjust from the original 2 servings. Fixed items stay unchanged.
For the salad
For the dressing
- 1
Make the dressing
3 min1Make the dressing
3 minIn a small bowl, combine the mustard and vinegar, then mix until smooth. Slowly whisk in the olive oil to emulsify the dressing. Season with salt and black pepper.
Add the olive oil gradually while whisking for a well-blended vinaigrette.
- 2
Prepare the ingredients
10 min2Prepare the ingredients
10 minIf the lentils are freshly cooked, let them cool slightly and drain well. Cook the bacon lardons until golden and crispy, then place them on paper towels. Cut the cherry tomatoes in half, finely slice the shallot, and chop the chives.
Draining the lentils well keeps the salad from becoming watery.
- 3
Assemble the salad
2 min3Assemble the salad
2 minAdd the cooked lentils to a large bowl. Add the bacon lardons, cherry tomatoes, shallot, and chives. Mix gently to distribute everything evenly.
Mix gently so the tomatoes stay intact.
- 4
Season the salad
1 min4Season the salad
1 minPour the vinaigrette over the salad and toss carefully until all ingredients are coated.
Use two spoons to mix without crushing the ingredients.
- 5
Let it rest
15 min5Let it rest
15 minFor even better flavor, let the salad rest for 10 to 15 minutes before serving so the lentils absorb some of the dressing.
This step makes the salad more flavorful.
- 6
Serve
1 min6Serve
1 minServe cold or at room temperature, ideally with crusty bread for a simple, satisfying meal.
Great for meal prep or a quick lunch.
Tips
- Use good-quality mustard for extra flavor.
- The salad tastes even better after resting.
- Serve with crusty bread for a complete meal.
- Calories
- 450
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