warm french lentil salad

i prepared a variation on this warm lentil salad during my french bistro class. the tiny, green puy lentils are a staple of the Auvergne region of France and are frequently referred to as the poor man’s caviar for their appearance and rich nutrient content.

puy lentils hold their shape and texture nicely when cooked, making them the perfect vehicle for this simple salad of smoky bacon, sharp red wine vinegar and onion and a large pile of fresh herbs and chopped baby spinach. they don’t need to be soaked before cooking and are easy to find nowadays in most grocery stores. i used indian harvest lentils, but these days you can find them in most grocery stores as well. i wouldn’t recommend substituting brown lentils in this dish because they tend to get mushy and lose their shape.

5-6 pieces bacon
1/2 c., plus 1 t. extra virgin olive oil
1 medium onion, finely chopped (save 1/4 c. for garnish)
1 bay leaf
6 sprigs thyme, chopped and divided
1 1/2 c. french lentils, picked over
3 c. water
Salt and freshly ground black pepper, to taste
1/2 c. fresh parsley, chopped
1/2 c. red wine vinegar
1 1/2 c. baby spinach, chopped

in a heavy-bottomed pot, render the bacon slowly over medium heat until crisp. remove with a slotted spoon, and drain on paper towels. drain off some of the bacon grease, and add 1 t. olive oil to the pot. turn the heat up to medium high, and add the chopped onion, save 1/4 c. sweat the onion till soft, then add the bay leaf, about half the fresh thyme and the lentils. cook for about 2 minutes, and add the water. cover the pot, bring it to a boil and then turn it down to a simmer. simmer the lentils for 15 to 20 minutes, or until tender. drain any excess water, and salt and pepper them to taste. set aside to cool slightly.

while the lentils are bubbling, mix the reserved onion, thyme, parsley, red wine vinegar and a shower of salt and black pepper in a large bowl. slowly drizzle in the olive oil (you can use more or less than i listed above, depending on how vinegary you like your dressing). check for seasoning, and set aside.

toss the warm lentils and spinach in the herb vinaigrette, and mix well. crumble the cooled bacon into small pieces, and add that to the lentil mixture as well. check for seasoning, and adjust as needed.

to serve, heap a large serving into bowls, and garnish with a few pieces of crisp bacon and some parsley leaves. serves 4 for a light and elegant lunch or as a generous side dish to simply cooked fish (i recommend it with grilled or baked salmon finished with fresh herbs and lemon juice).