Salad wedges with lentil vinaigrette

Name: Salad wedges with lentil vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 75 g streaky smoked bacon; 2 Garlic cloves; 1 Onion; 2 TABLESPOONS Oil; 75 g red lentils; 1/2 TEASPOON Vegetable broth; 1 large lettuce; 4-6 Mushrooms (e.g. pink); 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper, salt, sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

75 g streaky smoked bacon
2 Garlic cloves
1 Onion
2 TABLESPOONS Oil
75 g red lentils
1/2 TEASPOON Vegetable broth
1 large lettuce
4-6 Mushrooms (e.g. pink)
4 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper, salt, sugar

Directions

1
Finely dice the bacon. Peel garlic and cut into thin slices. Peel and finely dice the onion. Fry bacon in a pan without fat until crispy. Add garlic and fry briefly. Take both out. Heat the oil in the bacon fat. Fry the onion briefly. Add lentils, 200 ml water and stock. Bring to the boil, cover and leave to swell for 8-10 minutes
2
Clean lettuce, cut into 8 slices, wash and drain well. Clean mushrooms, wash if necessary and cut into fine slices
3
Take the lentils off the stove. Stir in vinegar and bacon. Season with pepper, a little salt and 1 pinch of sugar. Pour the mushrooms over the salad wedges
4
Drink: cool rosé wine