French Puy Lentil and Bacon Salad

Ingredients

• 300 g Puy lentils
• 200 g smoked bacon lardons
• 2 tsp dijon mustard
• 3 tbsp red wine vinegar
• 4 tbsp olive oil
• 3 shallots
• 20 g fresh flat-leaf parsley
• 1 clove garlic

Method

1. 1

   Rinse the Puy lentils and cook in a large pan of unsalted boiling water for 20–25 minutes until tender but still holding their shape. Drain.

2. 2

   While the lentils cook, finely slice the shallots and fry the bacon lardons in a dry pan for 5 minutes until crispy. Remove and set aside.

3. 3

   Whisk together the dijon mustard, red wine vinegar, olive oil and crushed garlic to make a dressing. Season well.

4. 4

   Toss the warm drained lentils in the dressing immediately, then fold in the bacon, shallots and roughly chopped parsley.

5. 5

   Serve warm as a main with crusty bread, or alongside grilled chicken.