Hand-made porcelain bowl. Available at www.etsy.com/shop/MaiaMingDesigns
I never ate many lentils or legumes growing up, but in Catalunya where I now live, and France which is right next door, legumes are a staple ingredient in the local cuisine. My husband’s Aunt Gaby first served this to me in her country home in the Loire. It has since become a regular dish in our household.
While all of the recipes I have posted to date are vegetarian, we are not vegetarian, but we do endeavor to eat less meat. So the bacon bits are optional, they add a nice crunch and umami but could be skipped.
1 cup of lentils (I prefer to use small, green lentils)
1 small onion, diced
2 tablespoons of Dijon mustard
1/4 cup white wine vinegar
1/8 cup olive oil
large pinch of salt and pepper
1 cup bacon bits (optional)
Soak the lentils overnight in water and then boil for 5 minutes until cooked through, then drain the water.
Sauté the bacon in a frying pan until crispy.
Make a vinaigrette with the mustard, vinegar, olive oil, salt and pepper.
Mix the vinaigrette and diced onions into the lentils thoroughly and add the bacon bits on top.
Serve at room temperature.
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