Warm Lentil and Bacon Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 98.7 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Lentils
- 120 grams Bacon
- 3 Tbsps olive oil
- 1 Orange
- ½ stalk Leeks (150 g)
- 1 garlic clove
- ½ tsp dried thyme
- 2 Tbsps dark balsamic vinegar
- salt
- freshly ground peppers
- 200 grams Cherry tomatoes
- 1 handful Frisée
- 150 grams Goat cheese
Preparation steps
Rinse the lentils and cook in unsalted water until al dente, about 40 minutes. Fry the bacon until crisp in 1 teaspoon oil, then remove and drain on a paper towel. Cut the peel from the orange, then cut the segments free from the pith, collecting the juices over a bowl. Cut the segments into small pieces. Rinse leeks thoroughly, then cut lengthwise into strips, then into small cubes. Peel garlic and finely dice. Add 1 tablespoon oil to the bacon fat in the frying pan and gently fry the garlic, leeks, and thyme for about 3 minutes.
Deglaze the pan with the orange juice and remove from heat. Drain the lentils well and return to the pot. Season with the remaining olive oil, balsamic vinegar, salt and pepper. Add the orange pieces. Rinse and halve the tomatoes. Rinse the frisee, shake dry and tear into bite-sized pieces. Serve the lentil salad with tomatoes on four plates. Crumble the goat cheese into large pieces over the top and garnish with the crispy bacon and the salad. Serve with fresh baguette.
