Tinned lentils keep the preparation of this crunchy salad quick and easy. If you prefer to use dried green or Puy lentils instead, cook them in boiling water until tender.
SERVES 4 PREPARATION 15 minutes COOKING 7–9 minutes
6 reduced-salt bacon rashers
1 large red pepper, halved, deseeded and diced
2 celery sticks, thinly sliced
6 spring onions/scallions, thinly sliced
2 large handfuls watercress
400g/14oz tin green lentils in water, drained and rinsed
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 garlic clove, halved
salt and freshly ground black pepper
1 Preheat the grill/broiler to high and line the grill pan with foil. Cook the bacon under the preheated grill/broiler until crisp. Remove and leave to cool slightly, then snip into bite-sized pieces.
2 While the bacon is cooking, put the red pepper, celery, spring onions/scallions, watercress and green lentils in a serving bowl. Add the bacon to the bowl.
3 Put all the dressing ingredients in a bowl or jug and stir them together using a fork or small whisk. Set aside for 10 minutes to allow the garlic to infuse. Then remove the garlic before pouring.
4 Pour the dressing over the lentil salad, toss together until combined and serve.
The undressed salad can be kept in an airtight container in the refrigerator for up to 3 days. Add the dressing just before serving.
Hippocrates is said to have prescribed apple cider vinegar for respiratory problems. In fact, this superfood has been praised for centuries for its numerous health benefits, including improving the symptoms of arthritis, joint pain, acne, candida, digestive disorders and acid reflux. It is even said to aid weight loss. Make sure you buy the unrefined organic variety.
Food Facts per Portion
Calories 220kcal • Total Carbs 12.1g • total sugar 1.8g • added sugar 0g