Name: Green Lentil, Carrot, and Bacon Salad
Prep time: 15 min
Cook time: 25 min
Yield: 2 people
Cuisine: France
Ingredients: 160 oz ofgreen lentils; 2 carrots; 50 oz ofsmoked bacon bits; 1 red onion; 6 gherkins (in vinegar with small onions); 5 cilantro; 1 capers; olive oil; salt, pepper

appetizers legumes salads

Updated on 23 November 2025 by

matt

5 reviews 4.4 : Very good

Diet

Lightweight

Level

Elementary

Calories

78 pour 100g

Preparation

15 minutes

Cooking

25 minutes

Here’s my recipe for a green lentil and carrot salad, topped with bacon bits, onions, and pickles. It’s my “back-from-the-market” salad—perfect for a quick lunch when you’re really hungry and there’s nothing ready in the fridge!

Think of this recipe as a base, and you can of course adapt it based on what’s in your fridge and pantry.

And if you’d like a vegetarian salad, simply leave the bacon out of the ingredients.

There you go—I hope I’ve inspired you to try making this green lentil salad. You’ll see, it’s easy and delicious.

Enjoy, and thanks in advance for your comments!

For

people

Add to shopping list

5.6 oz of green lentils
2 carrots
1.8 oz of smoked bacon bits
1 red onion
6 gherkins in vinegar with small onions
5 cilantro
1 capers
olive oil
salt, pepper

1
Rinse the lentils. Place them in a pot with three times their volume of cold water and simmer for 20 minutes once the water starts to boil.
2
Meanwhile, peel the onion, remove the core, and thinly slice it.
Sauté the bacon over low heat without oil, and when it begins to render its fat, add the sliced onion. Sauté over low heat, covered, for a good 10 minutes.
Don’t brown the onions—it gives them a bad taste and isn’t good for your health...
3
Once the lentils are cooked, transfer them to a bowl without the cooking liquid.
The Chef's Tip
Don't throw away the lentil cooking liquid—you can use it to make a delicious lentil broth soup.
4
Peel the carrots. Cut them in half lengthwise, then slice them into rounds and add them to the bowl.
Add the onion and bacon confit as well.
5
Slice the pickles into rounds, drain the capers, and add them to the contents of the bowl.
6
Grind the coriander seeds and add them to the rest of the ingredients.
Drizzle with a little olive oil, season with salt and pepper, and mix well.
It’s ready!