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Categories:
green lentils bacon bay leaf water salt pecans extra-virgin olive oil red wine vinegar freshly ground pepper celery goat cheese
Viewed: 22 - Published at: 3 years agoIngredients
- 1 pound French green lentils (Le Puy), picked over and rinsed
- 2 ounces slab bacon
- 2 shallots1 halved, 1 minced
- 1 bay leaf
- 5 cups water
- Salt
- 1 cup pecans
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Freshly ground pepper
- 2 celery ribs, finely chopped
- 6 ounces fresh goat cheese, crumbled
Method
- In a large saucepan, combine the lentils with the bacon, halved shallot and bay leaf.
- Add the water and a pinch of salt and bring to a boil.
- Simmer over low heat until the lentils are tender, about 25 minutes.
- Drain, discarding the bay leaf, shallot and slab bacon.
- Let cool.
- Meanwhile, preheat the oven to 375.
- Spread the pecans in a pie plate and toast until fragrant, about 8 minutes.
- Let cool, then coarsely chop.
- In a large bowl, whisk the oil with the vinegar and season with salt and pepper.
- Add the lentils, pecans, minced shallot, celery and goat cheese and toss well.
- Serve right away.
