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Warm Lentil Salad

Introducing our Warm Lentil Salad recipe, a great source of vitamins and plant-based protein. This recipe is great for serving as a healthy side dish at Thanksgiving or any family gathering.

To start, in a small saucepan, combine lentils and stock over medium heat on a stovetop. Bring the lentils and stock to a boil. Using stock instead of water adds much more flavor to the lentils.

Cover and simmer for 20 -25 minutes or until tender. If you desire softer lentils, cook for a few minutes.                          

While the lentils are cooking, cook your bacon on a skillet for 8 minutes. When the bacon is fully cooked, add hazelnuts, onion, carrot, celery, garlic and seasonings. These aromatics add a nutty and savory flavor, as well as a nice crunch to the dish. Continue to sauté them for 5 minutes.  

We’re almost done, now stir in the cooked lentils, tomato paste, mustard, vinegar and parsley. Finish by seasoning with your desired amount of salt and pepper.      

Warm Lentil Salad is a delicious and healthy side dish for the holidays. Enjoy this recipe surrounded by your friends and family.

Prep Time:  10  minutes   |    Cook Time:  35 minutes   |    Total Time:  45 minutes   |    Servings:  8

Ingredients:

  • 1 cup  Dakota's Pride  Lentils, rinsed
  • 2 1/2 cups  Chef's Cupboard  Chicken Stock
  • 5 slices  Appleton Farms  Thick Sliced Hickory Smoked Bacon
  • 1 cup  Southern Grove  Chopped Hazelnuts*
  • 1/2 yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 rib celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon  Stonemill  Ground Thyme*
  • 1 teaspoon  Stonemill  Ground Sage*
  • 1/2 teaspoon ground  Stonemill  Sea Salt Grinder, plus additional to taste
  • 1/2 teaspoon ground  Stonemill  Black Peppercorn Grinder, plus additional to taste
  • 1 tablespoon  Happy Harvest  Tomato Paste
  • 3 tablespoons  Burman's  Dijon Mustard
  • 1/2 tablespoon  Simply Nature  Organic Apple Cider Vinegar
  • 1/2 cup fresh parsley, chopped

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

  1. In a small saucepan, over medium heat, combine lentils and stock and bring to a boil. Cover and simmer for 20 -25 minutes or until tender. Reserve.
  2. Meanwhile, in a large skillet, cook bacon for 8 minutes. Add hazelnuts, onion, carrot, celery, garlic and seasonings. Sauté for 5 minutes or until onions are tender.
  3. Stir in cooked lentils, tomato paste, mustard, vinegar and parsley. Season to taste with salt and pepper. Serve warm.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

  

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