Salty marinated lentils with feta, green olives and crispy bacon

This one is salty — with feta, olives and crispy bacon bits. The lentils are quickly marinated in a warm cumin and orange zest olive oil dressing, it’s giving wholesome French countryside.

Ingredients:

Marinated lentils:

250g dry green french lentils

2 garlic cloves, grated

zest of 1 orange

juice of 1/2 an orange

1 tsp cumin seeds

3 bay leaves

1/2 tsp chilli flakes

1/2 cup olive oil

2.5 tbsp red wine vinegar

heavy pinch of salt

pepper

Salad components:

3 strips bacon, crumbled

1/2 cup green sicilian olives, halved

crumbled feta

a handful of fresh cilantro/ coriander leaves

Method:

Cook the lentils al dente as per packet instructions. Mine didn’t need to be soaked, just cooked in boiling salted water for 25 minutes. Once al dente, drain well.

In a large pan, add oil, cumin seeds, garlic, bay leaves, orange zest, juice, salt and pepper. Allow all spices to fry in oil for 3-4 minutes or until fragrant. Add lentils and stir to combine. Add vinegar and remove from the heat. Taste for salt. Let cool.

In the same pan, fry bacon strips in the residual oil from the lentils until golden brown on both sides, about 8 minutes on each side. Once shatteringly crispy, leave on a paper-lined plate to cool, then crumble into bite size pieces.

Plate the lentils in a large shallow bowl, followed by olives, feta, bacon pieces and cilantro/ coriander.