Long break + Lentil Salad

After a weird week, I realized I had totally set my little blog to the backburner!

On Thursday, Ryan and I were watching "Good Eats" on the Food Network and Alton shared this recipe. Ryan turned to me and said "Ummm...can you please make that for me?". So, on Saturday, I gave it a try, and it was fantastic!

Lentil Salad

1 pound brown or green lentils, approximately 2 1/2 cups
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 tsp salt
1/4 tsp pepper

Pick over the lentils, rinse and drain. Place all of the above ingredients into a large saucepan and cover with water PLUS 2-3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain the remaining liquid and discard everything that isn't a lentil.

1/2 c red wine vinegar
1/4 c olive oil
2 tsp Dijon mustard
1 tsp salt
1/2 tsp pepper
1/4 cup finely chopped fresh parsley leaves
1 tsp finely chopped fresh thyme leaves
6 to 8 slices thick-sliced bacon, cooked and chopped

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and bacon and stir to combine. Serve warm or at room temperature.

(Omit bacon, or change it out for bacon bits, and this becomes a vegetarian dish. Switch out dijon mustard for another type, and it becomes vegan).