You are here

Lentil salad

with carrots and bacon

Lentil salad

with carrots and bacon

Duration
approx. 30 min.
Effort
easy

Ingredients for 4 people

  • 200 gRed lentils
  • 1Bay leaf
  • 370 mlKühne Carrot Salad
  • 1Orange
  • 2 TbspKühne Aceto Balsamico di Modena I.G.P.
  • 6 TbspOlive oil
  • 200 gBacon bits
  • 1 TbspVegetable oil
  • 1 BunchChives
  •  Salt
  •  Pepper

Nutritional information

Approx. 784 kcal (3289 kJ) / 17 g protein / 59 g fat / 37 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Linsensalat mit Karotten und Speck

1. Cook the lentils with the bay leaf for 20 minutes in water (without salt) until al dente and rinse thoroughly with cold water. Drain the carrots.

2. Finely grate half of the orange zest. Squeeze the orange and collect the juice. Mix the Kuehne Aceto Balsamico di Modena with half of the orange juice and the olive oil until smooth and season vigorously with salt and pepper.

3. Fry the bacon bits in vegetable oil for about 10 minutes over medium heat until crispy brown. Drain on some kitchen paper.

4. Mix the lentils, Kühne Carrot Salad, bacon and chives with the dressing and season with pepper and salt. Cut the chives into rings and serve with the salad.

*Tip: vegetarian variation: substitute the bacon with 100 g roasted pine nuts.*

1. Cook the lentils with the bay leaf for 20 minutes in water (without salt) until al dente and rinse thoroughly with cold water. Drain the carrots.

2. Finely grate half of the orange zest. Squeeze the orange and collect the juice. Mix the Kuehne Aceto Balsamico di Modena with half of the orange juice and the olive oil until smooth and season vigorously with salt and pepper.

3. Fry the bacon bits in vegetable oil for about 10 minutes over medium heat until crispy brown. Drain on some kitchen paper.

4. Mix the lentils, Kühne Carrot Salad, bacon and chives with the dressing and season with pepper and salt. Cut the chives into rings and serve with the salad.

*Tip: vegetarian variation: substitute the bacon with 100 g roasted pine nuts.*