Red lentil bacon salad

Name: Red lentil bacon salad
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 500 g red lentils; 2 Leek sticks (leek); 2 Garlic cloves; 100 g Breakfast bacon in slices; 2 TABLESPOONS Oil; 1 TEASPOON dried thyme; 6-8 TABLESPOONS White wine vinegar; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 150 g creamy sheep's cheese; 7-10 Tbsp Thyme

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

500 g red lentils
2 Leek sticks (leek)
2 Garlic cloves
100 g Breakfast bacon in slices
2 TABLESPOONS Oil
1 TEASPOON dried thyme
6-8 TABLESPOONS White wine vinegar
1 TABLESPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
150 g creamy sheep's cheese
7-10 Tbsp Thyme

Directions

1
Cook the lentils in boiling water for 8-10 minutes. Clean and wash the leek, cut it in half lengthwise and cut it into fine rings. Drain the lentils and let them drain. Peel garlic and chop finely. Cut bacon into pieces. Heat oil in a pan. Fry the bacon in it until crispy, take it out.
2
Sauté garlic and thyme briefly. Add 500 ml water and vinegar, bring to the boil and stir in broth, remove from heat. Add leek, season with salt and pepper. Mix with the lentils, let cool down a little. Crumble the feta cheese, mix in with the bacon, season again if necessary. Garnish with thyme
3
With 8 people: