This Warm Lentil White Bean Salad with a surprise ingredient. 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.
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.
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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- 15 grape or mini roma tomatoes; sliced lengthwise in half
- Several sprigs of fresh thyme
- salt and pepper
- olive oil
- 1/2 Red Onion; sliced into thin slivers
- 1 Tablespoon red wine vinegar
- sea salt
- 4 strips (rashers) bacon; cut into bits
- 1 1/2 cups pre cooked Beluga Lentils
- 1 1/2 cups pre cooked White Beans
- red wine vinegar
- 1/2 cup picked flat leaf parsley; leaves and stems separated and finely chopped
- Preheat oven to 375 F, Lay sliced tomatoes cut side up on a baking sheet lined with parchment paper.
- Sprinkle thyme sprigs, salt, and pepper over the tomatoes and drizzle olive oil over all.
- Bake at 375 for about 20 minutes.
- While the tomatoes are baking, add the sliced onion to a bowl and drizzle vinegar over. Season with salt and let them sit while you prepare the rest of the salad ingredients.
- Fry the bacon bits until crispy then remove from pan and let them drain on a paper towel.
- 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.
- Add the lentils and beans, parsley stems, and bacon to the pan.
- Sauté until they are all warmed through, add a couple more dashes of red wine vinegar and olive oil, then plate your salad.
- Add the tomatoes and parsley leaves, then season with salt and pepper. Enjoy!
Amount Per Serving:Calories: 208Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 235mgCarbohydrates: 33gFiber: 9gSugar: 5gProtein: 12g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.