Today's recipe makes a cold lentil salad with small green lentils, crispy bacon, carrots and onions with a fresh lemon and dill dressing.
1 cup green lentils
2 1/2 cups of water
6 bacon slices
1 1/2 cups carrots
1 cup onions
1/4 cup fresh dill
Just like with dried beans, you should pick through the lentils to make sure there are not any small stones in the package. Add the lentils to the pot with 2 1/2 cups of water and bring it up to a simmer. Let it gently simmer along for 30 minutes or so, with a lid on top, until the lentils are just soft to the tooth.
Dice the bacon slices and cook them until they are nice and crisp, then take them out of the pan to drain on paper towels.
While the bacon is cooking, peel and cut the carrots to 1/2-inch dice and cut the onion into 1/2-inch dice and also rough chop the dill.
Once the bacon is out of the pan, add the carrot and onion to the rendered bacon fat and cook that along on medium heat to soften.
Once the lentils are just soft to the tooth, drain them through a colander in the sink and immediately transfer them to a large, shallow baking dish to cool down.
Cook the carrots and onions along until the carrots are soft to the tooth and then cool those down as well.
Once those things have cooled down, add everything to a large mixing bowl and squeeze the juice of one whole lemon into that. Toss to combine, season to taste and then keep it cold in the fridge until it is served.