Warm Lentil and White Bean Salad with Bacon and Roasted Grape Tomatoes

This warm bean bacon salad has a surprise ingredient….lentils! Lentils are packed with power nutrients and good for your soul. Add a hint of acidity with the oven roasted tomatoes and some freshness with the parsley. 

Canadian Lentils Recipe Revelations Challenge – Salad

One more kick at the cat…er Canadian Lentils Recipe Revelations Challenge.

Making Great Use Out of Fridge Leftovers

I realized I had not entered a salad as of yet and there were plenty of left overs in my fridge that were just begging to be made into this Warm Lentil and White Bean Salad with Bacon and Roasted Grape Tomatoes. For instance, last weeks Calgary Farmer’s Market bag of grape tomatoes, several kinds of ‘please use me!’ herbs, leftover Beluga lentils from my Shrimp Dumplings, and leftover White beans from a Bean, Chorizo and Kale dish I did earlier in the week.

Lentil Notes

A quick aside about lentils…I spent an hour and a half dismantling the dishwasher and scrubbing it clean to find several appropriately shaped Beluga lentils were blocking the sprayers.

I may or may not have sworn a bit, then proceeded to lecture everyone on the benefits of having a dishwasher and not taking advantage of it. Yes, I went there.

A slight bit of thought went into this salad. I still wanted something warm and comforting but also a bit fresh and full of zip. I absolutely love the flavours of a warm German Potato Salad. My aim was aiming to replicate a reasonable facsimile of it using the lentils and beans. It worked out so well I must admit I am eating a bowlful of it as I am writing this post.

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Warm Lentil and White Bean Salad with Bacon and Roasted Grape Tomatoes

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Warm Lentil and White Bean Salad with Bacon and Roasted Grape Tomatoes

by: Bernice Hill

0.0 rating

• GF
• DF

This warm bean bacon salad has a surprise ingredient....lentils! Lentils are packed with power nutrients and good for your soul. Add a hint of acidity with the oven roasted tomatoes and some freshness with the parsley. Voila! (add more time if you need to cook the lentils and beans)

• Difficulty:Easy
• Prep Time:20 mins
• Cook Time:30 mins
• Serves:4
• Freezable:No

Nutrition per portion

Ingredients

• FOR THE TOMATOES
• Two handfuls grape or mini roma tomatoes; sliced lengthwise in half
• Several sprigs of fresh thyme
• Salt and Pepper
• Olive Oil
• FOR THE ONIONS
• 1/2 Red Onion; sliced into thin slivers
• 1 tbsp red wine vinegar
• sea salt
• OTHER STUFF
• 4 European style Bacon rashers cut into matchsticks or however you fancy
• Salt and Pepper
• Red Wine Vinegar
• Olive Oil
• 1/2 cup picked flat leaf parsley leaves and stems (finely chopped)
• 1 1/2 cups pre cooked Beluga Lentils
• 1 1/2 cups pre cooked White Beans

Method

FOR THE TOMATOES

1. Lay sliced tomatoes cut side up on a baking sheet.
2. Sprinkle thyme sprigs, salt, and pepper.
3. Drizzle olive oil over all and bake at 375 for about 20 minutes.

FOR THE ONIONS

1. Add sliced onion to a bowl and drizzle vinegar over.
2. Add salt and let sit while you prepare the rest of the salad ingredients.

TO ASSEMBLE

1. When the tomatoes are done take them out of the oven and rest them on the counter.
2. Fry bacon and let sit on a paper towel.
3. Using the tiny bit of bacon oil from frying the bacon, heat up the pan again and add the onions and red wine vinegar. Season and cook only until they start to soften.
4. Add the lentils and beans, parsley stems, and bacon.
5. Sauté until they are all warmed through, add a couple more dashes of red wine vinegar and olive oil, then plate your salad.
6. Add the tomatoes and parsley, then season. Enjoy!