Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.

While the lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.

Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.

Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper. Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Recipe courtesy of Eddie Jackson

Warm French Lentils

Recipe courtesy of Ina Garten

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Lentil Quinoa Salad

Recipe courtesy of Melissa d'Arabian

Warm Spinach Salad

Recipe courtesy of Food Network Kitchen

Mini Egg Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking