How to make it

  • Bring lentils and 4 cups salted water to a boil in a heavy 2-qt. saucepan over medium-high heat.
  • Reduce heat to low; simmer 20 to 25 minutes or just until tender.
  • Meanwhile, cook potatoes and asparagus in boiling salted water to cover for 15 minutes or just until tender.
  • Drain lentils and potatoes.
  • Splash a bit of olive oil into a large, deep nonstick skillet and cook bacon over medium-low heat until crisp.
  • Remove bacon and drain on paper towels (leave drippings in skillet)
  • Crumble bacon.
  • Add 3 Tbsp. olive oil to hot drippings in skillet and heat over medium heat.
  • Saute shallots, celery and garlic in hot olive oil mixture 3 minutes.
  • Remove from heat.
  • In a small bowl, whisk together vinegar and mustard.
  • Stir vinegar mixture into shallot mixture.
  • Gently stir in lentils, potatoes, bacon and parsley.
  • Salt and pepper to taste.

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