Esta salada de lentilhas com bacon é um prato completo e reconfortante que combina a riqueza proteica das leguminosas com o sabor intenso do bacon fumado. A mostarda Dijon no molho adiciona uma nota picante que equilibra perfeitamente a gordura do bacon, enquanto as verduras frescas proporcionam textura e frescura ao conjunto.

Ingredientes

  • Lentilhas q.b.
  • Bacon q.b.
  • 1 cebola média picada
  • 1 cenoura picada
  • 2 dentes de alho picados
  • 1 colher de sopa de mostarda Dijon
  • 3 colher de sopa de vinagre
  • 3 colher de sopa de azeite
  • Chicória q.b. (usei alface)
  • Sal & pimenta

Preparação

  1. Lavar as lentilhas, colocá-las num tacho e cobrir com água e levar ao lume para cozer.
  2. Cortar o bacon às tiras e fritar numa frigideira anti-aderente. Retirar o bacon e reservar. Num pouco da sua gordura alourar a cebola, a cenoura e os dentes de alho.
  3. Entretanto fazer o molho numa taça: juntar a mostarda, o vinagre, o azeite, o sal e a pimenta e mexer com a vara de arames.
  4. Na frigideira dos legumes pôr as lentilhas, o bacon e metade do molho.
  5. Lavar a chicoria/alface e cortar para a saladeira. Temperar com o resto do molho.
  6. Servir a salada com o preparado das lentilhas.

Here’s the English version of this hearty and satisfying salad below

Lentil Salad with Bacon

This robust salad transforms humble lentils into a satisfying meal that’s both nutritious and deeply flavourful. The combination of smoky bacon, tender vegetables, and protein-rich lentils creates a perfect balance of textures and tastes, whilst the Dijon mustard dressing adds a sophisticated French touch that elevates the entire dish.

What makes this salad particularly appealing is its versatility – it works equally well as a light lunch, a substantial side dish, or even as a warm winter dinner. The key is using the bacon fat to sauté the vegetables, which builds layers of flavour throughout the dish. The contrast between the warm lentil mixture and the cool, crisp lettuce creates an interesting temperature dynamic that keeps each forkful engaging.

Ingredients

  • Lentils to taste
  • Bacon to taste
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon Dijon mustard
  • 3 tablespoons vinegar
  • 3 tablespoons olive oil
  • Chicory to taste (I used lettuce)
  • Salt & pepper

Method

  1. Wash the lentils, place them in a saucepan, cover with water and bring to the boil to cook.
  2. Cut the bacon into strips and fry in a non-stick pan. Remove the bacon and set aside. In a little of its fat, brown the onion, carrot and garlic cloves.
  3. Meanwhile, make the dressing in a bowl: combine the mustard, vinegar, olive oil, salt and pepper and whisk with a wire whisk.
  4. In the vegetable pan, add the lentils, bacon and half the dressing.
  5. Wash the chicory/lettuce and chop into the salad bowl. Season with the remaining dressing.
  6. Serve the salad with the lentil preparation.