Adapted from Alton Brown (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35629,00.html)
| 1/4 | cup red wine vinegar |
| 1/8 | cup olive oil |
| 1 | teaspoons Dijon mustard |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1/8 | cup fresh parsley leaves, finely chopped |
| 1 | teaspoon fresh thyme leaves, finely chopped |
| 38 | g thick sliced bacon (3 slices), cooked and chopped |
| 1/2 | pound green lentils, approximately 1 1/4 cups |
| 1/2 | small onion |
| 1 | clove garlic, halved |
| 1/2 | teaspoon kosher salt |
| 1/8 | teaspoon freshly ground black pepper |
- For lentils: Pick over the lentils, rinse and drain.
- Place the lentils along with the onion, garlic, a bay leaf and salt into a large 3-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil.
- Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes.
- Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt.
- Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl.
- Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.
Beans, Main Dish, Salads, Advance
| Nutrition Facts | ||||||
Serving Size 102.5g |
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Amount Per Serving |
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|
Calories 321 Calories from Fat
106 |
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% Daily Value* |
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|
Total Fat
11.8g 18%
|
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|
Saturated Fat
2.9g 14%
|
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|
Cholesterol
9mg 3%
|
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|
Sodium
766mg 32%
|
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|
Total Carbohydrates
35.7g 12%
|
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|
Dietary Fiber
17.7g 71%
|
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|
Sugars
1.6g |
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|
Protein
17.4g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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