Green is one of the first signs of spring. The background changes from the grayness of winter to the greenness of spring. New foliage livens up the scenery in a refreshing and rejuvenating way. There is a sense of awakening that comes with the season. It is my favorite time of the year. As I look around and see new growth, some greens really stand out. The bright ones, like the leaves on my Coral Bark Japanese Maple, get me smiling every time:
One way to celebrate green is with food. It is what today’s #SundaySupper event is all about. This weekend marks St. Patricks’s Day and the official arrival of spring on Tuesday, March 20th. For the event, a group of food bloggers are sharing their green inspired recipes. You can follow the hashtag #SundaySupper on twitter to find all the wonderful recipes, photos, and more.
Greens in food comes in many forms. There are many healthful fruits and veggies to enjoy. I was inspired to do something different when I looked in my pantry and saw the container of French green lentils. I immediately thought of the salad with them and other yummy things like fresh herbs and bacon. Lentils are jam-packed with protein and give you the fuel to get out and enjoy the great outdoors. The original recipe is by Alton Brown, one of my favorite chefs. I have learned so much from watching him. I adapted the recipe slightly to add a couple more fresh herbs.
Want to know more about the color green? Here are a few articles:
- Color Psychology to Empower and Enlighten You – The Color Green
- Sensational Color – All About the Color Green
- SW Creatives – Color Theory Series: Green
- About.com – Color Psychology – Green
What does green inspire in you? Food, design, gardening, art…? For me it is food and gardening. I am glad to see spring arrive and ready to get out and enjoy the glorious season.
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French Green Lentil Salad
Ingredients
For the lentils:
- 1 pound French green lentils about 2 1/2 cups
- 1 small onion sliced in thick slices
- 1 large garlic clove peeled and sliced in half
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 pound salt pork
- 1/2 teaspoon fresh ground black pepper
For the dressing:
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme leaves
- 1 teaspoon finely chopped rosemary
- 1 tablespoon finely chopped fresh basil
For the salad:
- 6 slices thick-sliced bacon cooked and chopped
Instructions
For the lentils:
-
Pick over the lentils, rinse and drain. In a large 6 quart pot, place the lentils, onion, garlic, bay leaf, salt, and pork. Add water and cover the ingredients by 2 to 3 inches. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the lentils are tender (about 20 to 25 minutes). Do not over-cook lentils or they will be mushy. Drain lentils and discard the onion, garlic, bay leaf, and salt pork. Stir in pepper.
For the dressing:
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In a large bowl, whisk together the vinegar, olive oil, mustard, salt, pepper, parsley, thyme, rosemary, and basil.
For the salad:
-
Add the lentils and bacon to the dressing. Stir to combine. Serve warm or at room temperature.
Recipe Notes
A delicious homemade side dish made with French green lentils, bacon, fresh herbs, and a red wine vinaigrette.
Jane
Sunday 18th of March 2012
I love this, especially with the salt pork! I get bored with lentils sometimes, but this sounds so good!
Renee
Sunday 18th of March 2012
Yes! The salt pork makes all the difference.
Pam @ The Meltaways
Sunday 18th of March 2012
Loving this post Renee! We just got our garden in and I'm so extra excited about spring this year! Your salad looks incredible - I can't wait to try it!
Renee
Sunday 18th of March 2012
Thanks Pam! This week really kicks in the gardening for me too. Everything is greening up and needs attention. I love this time of year.