Lentil-bacon salad in salad leaf

Name: Lentil-bacon salad in salad leaf
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 150 g red lentils (10 minutes cooking time, without soaking); 2 Spring onions; 2 small apples; 1 TEASPOON + 4 tablespoons oil; 75 g smoked streaky bacon cubes; 6 TABLESPOONS light wine or balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 beautiful salad leaves (e.g. iceberg lettuce)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

150 g red lentils (10 minutes cooking time, without soaking)
2 Spring onions
2 small apples
1 TEASPOON + 4 tablespoons oil
75 g smoked streaky bacon cubes
6 TABLESPOONS light wine or balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 beautiful salad leaves (e.g. iceberg lettuce)

Directions

1
Cook the lentils in 400 ml of boiling water for about 10 minutes until firm to the bite. Pour the lentils into a sieve and rinse with cold water. Clean and wash spring onions and cut them diagonally into thin rings. Wash apples, grate them dry, cut them into quarters and remove the core. Cut 1 1/2 apples into thin slices. Peel and chop the remaining apple half.
2
Heat 1 teaspoon of oil in a coated frying pan. Leave the bacon cubes in the pan for 2-3 minutes while turning them until crispy. Add spring onions and apple slices and steam for 1-2 minutes. Remove pan from heat. Season vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil. Pour the vinaigrette into a tall beaker, add the apple cubes and puree very finely. Mix vinaigrette with lentils and bacon and apple mixture and marinate for about 30 minutes
3
Wash the lettuce leaves, dab dry and place on 4 plates. Season lentil salad again and arrange in the salad leaves
4
Waiting time approx. 30 minutes