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Lentil Salad

Author: melinmac

Ingredients

Lentils

  • 1 T bacon grease or olive oil
  • onion small yellow or 1/2 sweet onion, diced
  • 6 cups water
  • 1 pound lentils either green or brown, rinsed and drained
  • 1/4 cup chopped parsley
  • 2 teaspoons thyme
  • 1 ham steak

Dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 cup chopped red onion
  • 1 cup celery diced
  • 1/4 cup chopped fresh parsley

Instructions

  • Cook the lentils and toss with the ham - Sauté the diced onion until very tender. Add 2 t thyme and the lentils, and stir to coat. Add 6 cups water and 1/4 cup parsley, and bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Drain lentils. Chop the ham into 1/2 inch (or smaller) cubes. Toss the ham with the drained lentils.
  • Make the dressing - Whisk oil, red wine vinegar, and Dijon mustard in a small bowl to emulsify.
  • Dress the lentils and serve - Pour the dressing over the lentils and ham. Add the red onion, celery, and remaining 1/4 cup parsley. Toss to combine. Season generously with salt and pepper and serve at room temperature.