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Warm French Lentil Salad with Lardons and Fresh Spinach

The earthy flavor of lentils always works well with bacon, especially with the freshness of spinach, herbs and a finish of balsamic vinegar.

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Yield: 4 as a side or appetizer

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Active Time: 25 minutes
Start to Finish: 50 minutes

For this recipe you’ll need:

1 cup French green (puy) lentils
1 herb bundle (bay leaf, parsley and thyme sprigs, tied with kitchen twine
1/4 pound bacon, cut into 1/4-inch lardons
2 shallots, thinly sliced
1 carrot, small dice
2 ribs celery, small dice
2 cups baby spinach
1 tablespoon fresh thyme, rough chopped
Salt and pepper to taste
Balsamic vinegar to taste

To cook the lentils, place them in a saucepan and cover by about 2 inches of water. Add the herb bundle and bring to a boil. Reduce the heat to a simmer and cook the lentils until they are tender, about 25 minutes. Drain, remove herb bundle, and set aside.
While the lentils are cooking, heat a sauté pan over medium heat and add the bacon. Cook until just crispy and add the shallots, celery and carrot. Sauté the vegetables until lightly caramelized, 6 or 7 minutes.
Toss in the spinach, thyme and drained lentils, and cook until the spinach is just wilted. Season to taste with salt and pepper. Finish with a splash of balsamic vinegar, and serve warm.