Warm Lentil Salad

Name: Warm Lentil Salad
Ingredients: 1 1/2 cups, rinsed Multiple Organics French Green Lentils; 5 ounces of slab bacon, cut into lardons 2 inches long and 1/4 inch wide and thick (about 1 cup); 2 fresh or dried thyme sprigs, or a generous pinch dried thyme leaves; 2 bay leaves; 1/2 teaspoon + more to taste Italian fine sea salt; 1/3 cup walnut or grapeseed oil*; 1 tablespoon of Katz Trio Red Wine Vinegar; 1 teaspoon of Bornibus Dijon Mustard; To taste black pepper, freshly ground; 4 large pieces leaf lettuce; 1/2 cup of minced fresh flat-leaf parsley; About 5 small shallots, halved lengthwise then sliced crosswise 1/4 inch thick (about 1/2 cup); *of course we make this with extra virgin olive oil

wellspentmarket.com

Often served as a classic French apéritif, this warm lentil salad is equally good as a first course, a side dish, a picnic food, or even an easy light meal with good bread.

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Ingredients

1 1/2 cups, rinsed Multiple Organics French Green Lentils
5 ounces of slab bacon, cut into lardons 2 inches long and 1/4 inch wide and thick (about 1 cup)
2 fresh or dried thyme sprigs, or a generous pinch dried thyme leaves
2 bay leaves
1/2 teaspoon + more to taste Italian fine sea salt
1/3 cup walnut or grapeseed oil*
1 tablespoon of Katz Trio Red Wine Vinegar
1 teaspoon of Bornibus Dijon Mustard
To taste black pepper, freshly ground
4 large pieces leaf lettuce
1/2 cup of minced fresh flat-leaf parsley
About 5 small shallots, halved lengthwise then sliced crosswise 1/4 inch thick (about 1/2 cup)
*of course we make this with extra virgin olive oil