Recipe: Bacon, Feta & Lentil Salad (warm or cold)

This is an absolute staple in our household. We make a big batch at least once a month, usually doing me for a week of lunches, one evening meal for the two of us and possible W’s lunch group (for 5) too. It’s tasty, filling and healthy – a portion or so of veg, plenty of protein and just general yums.

What’s even better is that it works hot and cold. W in particular loves it warm, with sausages and steamed green veg. I love it cold of a lunch time, with plenty of spinach. It’s also great with a spot of extra stock, turned into a bit of a soup with leftover roast chicken. Mushrooms work well too, as does a spot of roasted kale. It’s so, so versatile. If we don’t quite have the ‘right’ ingredients we can switch things up – leave out the celery, use a different kind of stock, different herbs, add mustard, add white wine vinegar. Be luxurious with a splash of cream. Leave out the feta. Leave out the bacon. Ad different cheeses, extra bacon. The possibilities are pretty much endless, and that’s why we love this recipe so much.

Recipe – makes around 5 big portions

  • 200g dried brown lentils
  • 4 rashers thick streaky bacon, or equivalent rate of lardons
  • 2 onions
  • 2 sticks celery
  • 2 carrots
  • 2 cloves garlic
  • Herbs – I like a combination of thyme and tarragon, but rosemary also works well
  • Chicken stock
  • Handful of Greek feta, crumbled
  • Optional – dijon mustard, white wine vinegar, mushrooms etc…

Fry the bacon in a little oil until starting to crisp. Meanwhile, chop the veg finely, before adding to the bacon and frying over a low heat until soft. If you’re using dried herbs, add with the veg. Add the lentils to the pan, then add chicken stock until they are just covered. Stir in any fresh herbs, if using, then simmer for around 30-45 minutes, or until the lentils are cooked to your liking. If adding them, stir though a teaspoon of dijon mustard and a scant teaspoon of white wine vinegar, tasting to adjust to your liking. Season with salt and plenty of black pepper, before serving warm or cold, scattered with feta. I also find it goes really well with baby spinach leaves.

Do you have any similar recipes that are good for batch-prepping lunchboxes?