This recipe has been in the paper before, years ago. But since I love this recipe, here it is again.
Warm lentils with bacon. It’s largely dependent on the bacon, so use the best you can find. I also make it with kidney or red beans, just be sure to drain them before adding to the mixture.
-1 Tablespoon olive oil
-¼ pound slab bacon cut
into small cubes
-1 medium onion and 1
carrot, peeled and diced
-1 teaspoon minced garlic
-3-4 cups full flavored
chicken broth (I have also
used ½ water and ½ red
wine)
-2 cups lentils, washed and
picked over
-Salt, pepper to taste
-1 bay leaf
-½ teaspoon dried thyme
-About 1 teaspoon red
wine vinegar or to taste
Cook bacon in olive oil until nicely browned. Remove with slotted spoon, leaving fat in the pot. Add onion and carrot cooking over medium heat until onion softens, about 5 minutes. Stir in garlic, cook for one minute, add stock and bring to boil. Stir in lentils, salt, pepper, bay leaf and thyme. Cover partially and cook over medium low heat until lentils are tender, 30 minutes or more. Add more liquid if needed but don’t let it become too soupy.
When lentils are soft, raise heat and boil off any excess liquid if necessary. Taste, add vinegar, remove bay leaf. Add bacon just before serving.
