This lentil bacon salad is wealthy in protein, fiber, iron, folate and taste.
Disclosure: Final month, I oversaw a sponsored recipe contest with Toufayan Bakeries and obtained samples. I used to be not compensated for this submit – simply crushing on their pita breads!
I had been desirous to make this Heat Bacon-Dijon Lentil Salad with Goat Cheese Crostini since I noticed it in Cooking Mild final month. After which one in all our pricey neighbors gifted me a bag of french lentils so I took it as an indication to make it then and there.
However I didn’t have arugula. Or goat cheese. Or a baguette for that matter. To not point out that my lentils weren’t even the pre-cooked ones that the recipe referred to as for.
However I did have romaine lettuce and leftover candy onion pita bread from our current Recipe ReDux sponsored contest with Toufayan Bakeries (in the event you love pita, you gotta try all these artistic and fast recipes our bloggers got here up with—> pita recipes.)
My new fav lunch: Lentil Bacon Salad with Gorgonzola Pita @tspbasil Click on To Tweet
And even with all of the completely different swaps – it nonetheless was scrumptious and really filling (my Instagram submit):
And I appreciated my edited model of the salad a lot that I made it once more later within the week – holding all my adjustments and even including roasted carrots to the combo.
So, again to the lentils – listed below are only a few explanation why I like them (and vow to prepare dinner with them extra usually):
- Lentils prepare dinner up rapidly (prepared in 20 minutes) – in comparison with different dried beans and pulses.
- They’re an amazing supply of protein, fiber, iron, potassium and folate!
- Additionally, lentils are tremendous versatile – you need to use them in any recipe you’d use floor meat – like tacos, soup, burgers, casseroles and extra.
So, right here’s my model of Cooking Mild’s unique recipe – serve it warmed or chilly!
Description
This lentil bacon salad is wealthy in protein, fiber, iron, folate and taste.
For the lentils:
- 1 cup raw lentils
- 1 1/2 cup vegetable broth or water
For the carrots & bacon:
- 1 1/2 cups coarsely chopped carrots (or child carrots minimize in half)
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 4 items center-cut raw bacon
For the pita:
- 2 ounces gorgonzola cheese
- 2 items of pita bread
For the dressing:
- 1/4 cup canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper
- 2 romaine heads, chopped
- In a medium sized pan, prepare dinner lentils in keeping with bundle directions in broth or water.
- Preheat the oven to 400 levels Fahrenheit.
- In a small bowl, toss carrots with one tablespoon olive oil and Cajun seasoning. Unfold on a foil lined baking sheet and roast for half-hour, stirring often.
- On one other foil lined pan, lay strips of bacon. Put into oven (you are able to do this the identical time because the carrots) and bake till crisp – about 15 – 18 minutes. Take away from oven and blot with paper towels. Rip into chunk sized items.
- As soon as carrots and bacon are completed, flip oven to broil setting. Unfold gorgonzola over pitas. Place on a pan and put below broiler till cheese is melted and pita is toasted (1 1/2 – 2 minutes – hold your eye on the bread so it doesn’t burn!) Take away from the oven and funky. Lower into small items with a pizza cutter.
- To make the dressing, whisk collectively 1/4 cup canola oil, vinegar, mustard, maple syrup and a splash of salt and pepper. Add to a pourable bottle for serving.
- To assemble the salads, divide the romaine lettuce over 4 dinner plates. Spoon lentils on prime, then carrots, bacon and pita items. Serve with the dressing.
Do you want lentils? How do you prefer to eat them?
