Instructions: Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; saute until very tender, about 15 minutes.

Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.

Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.

This recipe yields 12 (side-dish) servings.

Comments: Smoked ham and bacon give this lentil salad a rich, robust flavor. Serve it alongside roasted meats or poultry.

Description: "(Salade De Lentilles Vertes Aux Lardons)"

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