Black Lentil Salad with Fennel, Bacon and Fresh Goat Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils (belua), black
- 1 fennel
- 1 tablespoon fennel seeds
- 6 tablespoon olive oil
- 2 tablespoon vinegar (raspberry vinegar)
- 1 tablespoon honey
- salt and pepper
- 8 slices bacon
- 4 slices goat cream cheese
Print Recipe
Pin Recipe Instructions
- Cook the lentils in salted water until they are firm to the bite, test after approx. 20 minutes. Roughly grate the fennel in the food processor. Prepare the dressing from the fennel seeds crushed in a mortar, oil, vinegar, honey, salt and pepper. Mix the lukewarm lentils, fennel and dressing. Let it sit for a few minutes.
- In the meantime, place the bacon in an ovenproof dish lined with baking paper and let it get crispy in the oven on grill setting (250 degrees). Finally, place the fresh goat cheese on 2 slices each and heat for another 2 minutes.
- Tastes good even without the goat cream cheese.
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