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Home > Restaurants > Recipes > Lentil Salad

Lentil Salad

Provided by: Chef Anita Lo

  • Type of Dish: Appetizers, Salads, Small Plates
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1 cup lentils
1 slice of thick bacon
1/4 cup carrots, cubed
Red-wine vinegar
Salt and pepper


Rinse lentils, and cover in cold, unsalted water. Bring to a boil, and cook about 30 minutes or to preferred tenderness, then drain. Cut bacon into lardons, and render in a pan. Add carrots to pan and sauté in bacon fat until al dente. Combine carrot-and-bacon mixture with lentils and add thyme, chopped chives, mustard, red-wine vinegar, and salt and pepper to taste. If dry, add a splash of olive oil. (Published 2012)