1. Bring lentils and 4 cups salted water to boil, reduce heat to low, simmer 20-25 min.
2. Cook potatoes in boiling salted water 15 min or until tender.
3. Cook bacon until crisp and drain on paper towels, reserving 2 tbsp drippings.
4. Add olive oil to drippings, sauté shallots, celery and garlic 3 minutes. Remove from heat and stir in vinegar and mustard. Season with salt and pepper. Gently stir in lentils, potatoes, bacon and parsley.
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 97 (90%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 11.9mg||4 %|
|Sodium 170.6mg||6 %|
|Potassium 44.4mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 2.2g||3 %|
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Calories per serving: 108
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