Tip: Cook up a bunch of lentils, drain, and store in pre-measured amounts in ziploc bags in the freezer.
Warm Lentil Salad
adapted from Jamie Oliver
green salad mix
4 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
2 garlic cloves, sliced
1 tsp. dried thyme or 1 Tbsp. fresh
1 1/2 c. cooked lentils
1 Tbsp. red wine vinegar
8 slices bacon
1 - 2 cups torn bread chunks (a bread with some chew, like a baguette)
Wash and dry the salad leaves and arrange on serving plates. Set aside.
Prepare dressing by whisking or shaking together 4 Tbsp. olive oil, 2 Tbsp. balsamic vinegar, and a pinch of salt and pepper.
In a saucepan, heat 1 Tbsp. olive oil. Add sliced garlic and thyme and cook for 30 seconds. Add cooked lentils to the pan. Stir and cook for 2 minutes. Add a splash of olive oil, 1 Tbsp. red wine vinegar, and salt and pepper to the lentils. Stir, cover, and remove from heat.
In a skillet, cook the bacon until crisp over medium heat. Remove from pan. Add the bite-sized bread chunks to the skillet. Stir occasionally, allowing the bread to get golden brown, like croutons. Remove from skillet. Once bacon is cool, crumble into bite-sized pieces.
Add a scoop or two of lentils to each prepared salad plate. Top with crumbled bacon and croutons. Drizzle dressing over top and serve warm.