Warm Lentil Bacon Salad with Shallots & Fresh Thyme

Having loved the last lentil salad I made (Lentil Salad with Feta & Mint) I decided to use lentils again. I really don’t eat them enough. They’re so filling and so full of protein that they’re extremely good for you. Legumes, beans and pulses don’t seem to cause me any ill effect although I know for some people on restrictive diets they can cause issues. I don’t eat them very often but when I do I remember how tasty and filling they are! Tonight I was making my Pork Chops with Butter Poached Apples and I wanted a nice warm salad to accompany them. Everything’s better with bacon right? So I created this Warm Lentil Bacon Salad with Shallots and Fresh Thyme. I started off by cutting some bacon into strips (I find it easiest with scissors, but you could use a knife) and frying it in a pan until fairly crispy (at least that’s how I like it!) Dan and I often have ‘the bacon argument’ when it comes to cooking. I like mine really crispy and he likes his just cooked which I can’t stand. The fat has to crisp up, otherwise, it’s chewy and rubbery right? Tell me I’m not wrong in the great bacon debate in our house!!

Meanwhile, dice up the shallots and the garlic. Remove the bacon from the pan and set to one side while you fry the shallots and garlic in the bacon fat (adding a touch more oil if necessary).

Warm Lentil Bacon Salad by Emma Eats & Explores - Grainfree, Glutenfree, Sugarfree, SCD, Low Carb, LCHF

When the onions and garlic have softened and begun to caramelise add the bacon back into the pan along with the pre-cooked lentils. You could soak and cook your own but I’m ashamed to say I’ve never tried this! I buy pre-cooked lentils in packets from the supermarket as I love to add them into salads to give a protein hit. I’m never organised enough to plan my meals in time to soak my own! I use puy lentils but you could use any lentils, peas or beans that you fancy. If you’re on the Specific Carbohydrate Diet then you will need to soak your own lentils as per the instructions in Breaking the Vicious Cycle.

Mix everything well and heat through until the lentils are warmed. Remove the thyme leaves from their stalk and add to the Lentil Bacon Salad. Stir 2 teaspoons of oil (if dairyfree) or butter (I prefer butter!) to give it a richness and season well with salt and pepper. Then it’s ready to serve. Perfect as a side dish with meat or fish or on its own as a salad or an appetiser! I like it with my Pan Fried Pork Chops with Butter Poached Apples and I think it would go really well with a meaty fish like Monkfish too.

I make many different variations of this salad. One is to serve it on a bed of rocket (arugula) so that you get the peppery kick along with the earthy sweetness of the salad. I also like to serve it with butternut squash or other Roasted Vegetables stirred through. I’ve also steamed some broccoli before and added that in to bulk it out and add in some extra greens. Or you could dice up a chilli and fry it at the same time as you cook the onions and garlic if you prefer things a bit spicier! it really does lend itself to alterations very easily. It would be lovely with a tin of tomatoes stirred through it or even some fresh herbs. Have a go and let me know in the comments how you like it best!