Lyonnaise Lentil and Crispy Bacon Farfalle Salad

Name: Lyonnaise Lentil and Crispy Bacon Farfalle Salad
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup (200 g) green lentils (French or Puy); 8 oz (225 g) farfalle pasta; 6 oz (170 g) bacon, cut into ½-inch (1.3 cm) pieces, cut into ½-inch pieces; 3 whole (150 g) large shallots, thinly sliced; 2 tbsp (30 ml) Dijon mustard; 3 tbsp (45 ml) sherry vinegar or red wine vinegar; ⅓ cup (80 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 1 tsp (3 g) fresh thyme leaves; reserved crispy bacon and caramelized shallots for garnish, reserved from cooking

From the MyKitchenBank Kitchen

A warm French pasta salad inspired by the hearty traditions of Lyon, combining tender farfalle with earthiness of green lentils, crispy bacon, caramelized shallots, and a sharp Dijon vinaigrette. The warm toss brings everything together while letting the lentils absorb the tangy mustard dressing.

Prep: 15 min
Cook: 28 min
Wait: 5 min
Total: 48 min
Makes: 4 servings as a main course or 6 as a side

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Steps

Before you start

Bring two separate pots of salted water to boil before starting (one for lentils, one for pasta)
Have all ingredients prepped and measured so you can work quickly when tossing the warm salad
Use good-quality Dijon mustard—it's crucial to the flavor profile

1
Cook the lentils
- Place green lentils in a large pot (3-quart) of boiling salted water.
- Reduce heat to a gentle simmer and cook for 18–20 minutes, until the lentils are just tender but still hold their shape—they should not be mushy.
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Lentils are tender but still hold their shape, not broken or falling apart
Tip: Don't overcook lentils or they'll fall apart. Check at 18 minutes—they cook quickly once tender.
2
Cook the pasta
- While lentils cook, bring a large pot (5-quart) of salted water to a rolling boil.
- Add farfalle and cook according to package directions, usually 9–11 minutes, until al dente.
- Drain well in a colander but do not rinse.
- Set aside.
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Ready when: Pasta is tender but still slightly firm to bite
Tip: Drain pasta well but don't rinse—the starch helps the vinaigrette cling to the farfalle.
3
Crisp the bacon
- While pasta cooks, add the bacon pieces to a large skillet (12-inch) and cook over medium heat for 6–8 minutes, stirring occasionally, until the bacon is golden and crispy.
- Transfer bacon to a paper-towel-lined plate, leaving about 2 tablespoons of rendered bacon fat in the pan.
- Reserve the cooked bacon.
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Ready when: Bacon is golden brown and crispy at the edges, not soft or chewy
Tip: Don't crowd the pan—stir occasionally so it crisps evenly. If you have a lot of fat, leave about 2 tablespoons; discard the excess.
4
Caramelize the shallots
- Add the sliced shallots to the same skillet with the reserved bacon fat and cook over medium heat for 5–6 minutes, stirring frequently, until the shallots are golden, soft, and starting to caramelize.
- They should smell sweet and fragrant.
- Transfer to the plate with the bacon.
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Ready when: Shallots are soft, translucent, and golden at the edges; sweet aroma
Tip: Don't rush this step—medium heat allows the shallots to caramelize slowly, developing their sweetness. If they brown too fast, turn heat to medium-low.
5
Make the vinaigrette
- In a medium bowl, whisk together the Dijon mustard, sherry vinegar, and thyme leaves.
- While whisking constantly, slowly drizzle in the olive oil until the vinaigrette emulsifies and thickens slightly.
- Season with a pinch of salt and pepper to taste.
- The dressing should be tangy and mustard-forward.
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Ready when: Vinaigrette is emulsified, thicker than the oils and vinegar alone, and tastes balanced
Tip: Whisk the oil in slowly—rushing creates a broken vinaigrette. A good emulsion should coat the back of a spoon lightly.
6
Warm toss the salad
- In a large mixing bowl, combine the still-warm lentils, warm drained pasta, crispy bacon, and caramelized shallots.
- Pour the warm vinaigrette over everything and gently toss to coat evenly, using a fork and spoon to avoid breaking the pasta.
- The warmth of the pasta and lentils will help the dressing adhere and soften slightly.
- Taste and adjust seasoning with salt and pepper.
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Ready when: All components are evenly coated with vinaigrette, flavors are well distributed, dressing clings to pasta
Tip: Toss while everything is still warm—the heat helps the vinaigrette emulsify and distribute evenly. Don't toss too vigorously or the pasta will break.
7
Finish and rest
- Transfer the salad to a serving bowl or platter.
- Sprinkle the fresh parsley over top and garnish with a few reserved pieces of bacon and shallots.
- Let the salad rest for 5 minutes at room temperature before serving—this allows the flavors to meld and the dressing to fully absorb into the warm ingredients.
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Ready when: Salad is fragrant, flavors are well-integrated, and dressing is absorbed
Tip: A 5-minute rest is essential—it lets the warm lentils and pasta fully absorb the vinaigrette, making each bite more flavorful.

Good to know

Tips

The warm toss is key: tossing everything while the pasta and lentils are still warm allows the vinaigrette to fully emulsify and coat every ingredient, and the heat helps the dressing adhere rather than pool at the bottom.
Don't skip the bacon fat—it adds a savory depth that reinforces the Lyonnaise flavor profile (French cooking traditionally uses lard or bacon fat in regional dishes).
If the salad seems dry when you're tossing, whisk together 1 more tablespoon of vinegar with 1 tablespoon of olive oil and drizzle it in—the warm ingredients will absorb it immediately.
This salad is excellent served just warm, but it also works at room temperature or chilled the next day, though the flavors will be slightly muted if cold. Warm gently if serving leftovers to restore the full depth of flavor.

Make ahead

You can cook the lentils and pasta up to 6 hours ahead and store separately in the fridge. Bring them to room temperature or gently warm them in a microwave (1–2 minutes) before tossing. Crisp the bacon and caramelize the shallots no more than 2 hours ahead and store in an airtight container at room temperature. Make the vinaigrette up to 2 days ahead and store in a jar; whisk again before using.

Storage & reheating

Serve warm. Leftovers keep in an airtight container in the fridge for up to 3 days. The salad is best served at room temperature or gently warmed. To reheat, place in a microwave-safe dish and warm gently for 1–2 minutes, stirring once, or warm over medium-low heat in a skillet for 3–4 minutes, stirring occasionally. The vinaigrette may separate—simply stir to recombine. Freezing is not recommended.

Substitutions

green lentils (French or Puy) → Brown or black lentils. Brown lentils will cook slightly faster (15–17 minutes). Black lentils hold their shape exceptionally well. Both work beautifully in this warm salad.
sherry vinegar or red wine vinegar → Red wine vinegar or white wine vinegar. Use the same amount. Sherry vinegar is mellower and slightly sweet; red wine vinegar is more assertive; white wine vinegar is crisp. All work; adjust to taste.
bacon, cut into ½-inch (1.3 cm) pieces → Pancetta or smoked ham, diced. Pancetta has a similar texture and smokiness. Use 6 oz (170 g) and cook until crispy. Smoked ham (like jambon de Paris) should be diced small and warmed through gently.
farfalle pasta → Penne, fusilli, or small shells. Any pasta shape works. Use about 8 oz (225 g) to maintain similar texture and cooking time.