farmhouse lentil salad

Directions

1. Rinse the lentils in a sieve under running water until the water runs clear. 

2. Stick the cloves into the onion half. 

3. In a saucepan, cover the lentils with around a litre of water. Add the clove-studded onion, carrot, bay leaf, and thyme (used as aromatics to flavour the lentils).

4. Bring to a boil, then lower the heat and let the lentils simmer, uncovered, for about 25 minutes or until tender.

5. Meanwhile, prepare the Burgundy-Style Vinaigrette by adding salt and pepper to a small bowl, followed by the vinegar and mustard. Mix until the salt dissolves, then add the oil. Stir vigorously to emulsify the dressing, then set it aside.

6. As soon as the lentils are cooked, remove the bay leaf, thyme, carrot, and onion. Drain the lentils through a sieve and let them sit for about 5 minutes to cool down and allow excess water to drip out.

7. Pan-fry the bacon until it turns golden and crispy. Scoop them out of the pan and place them on a paper towel to remove excess fat, then set aside. 

8. When ready to assemble the salad, transfer the lentils to a salad bowl and season them with salt. Scatter the chives and shallots over the lentils.

9. Whisk the dressing briefly to emulsify it again, then pour it over the lentils. Gently mix, ensuring the lentils are well coated with the dressing.

10. Serve on a plate or in a small bowl with a sprinkle of bacon and some extra chives. For an easy, enjoyable light meal perfect for warmer days, add a poached egg on top and a side of lettuce.