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:
- 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.
- 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.
- 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