Lentil Salad with mayonnaise

Ingredients

• 250 g Lentils, dry
• 2 pcs Bell pepper
• 200 g Baby carrots
• 1 pcs Red onion
• 200 g Chickpeas, canned
• 200 g Light mayonnaise
• 50 ml Olive oil
• 100 g Smoked bacon
• 100 g Sweet gherkins
• 1 tbsp Mustard
• 1 tbsp Honey
• 1 pcs Lemon, juiced

Method

1. Place the lentils in a saucepan, add the bay leaves and sprig of thyme. Season with salt and pepper to taste, cover generously with water, and cook until tender. Once done, drain the lentils, allowing them to cool slightly.
2. Meanwhile, blanch the baby carrots (you can add them to the lentils about 6-8 minutes before draining). Finely chop the onion. Cut the bell pepper into 1x1 cm cubes. Slice the pickles and blanched carrots into 1x1 cm rounds as well. Add these to the lentils along with the drained chickpeas, and gently toss to combine.
3. In a separate bowl, mix the mayonnaise with the mustard, honey, olive oil, lemon juice, and chopped cilantro or parsley. Season with salt, pepper, and a pinch of ground cumin to taste. Pour the mayonnaise dressing over the lentil mixture and stir well to coat.
4. Transfer to a large serving bowl, cover with plastic wrap, and refrigerate for 2-3 hours. Before serving, garnish with fresh cilantro. Enjoy!