Some people think of lentils only in terms of soup, but you can do a lot with the lowly lentil. Here I go for a classic flavor combo and add some beautiful bacon into the mix . . . as I always say, everything tastes better with bacon!
Recipe information
Yield
serves: 4 to 6
Ingredients
for cooking the lentils
for finishing the lentils
Preparation
TO COOK THE LENTILS
Step 1
In a large saucepan, combine the lentils, onion, carrot, celery, garlic, bay leaves, and thyme bundle. Add water to cover everything by about 2 inches. Bring the water to a boil (BTB) and reduce to a simmer (RTS); cook for 20 to 30 minutes, or until the lentils are soft.
Step 2
Remove the pot from the heat and season the water with salt. TASTE it to make sure it is well seasoned. Let the lentils sit in the salty water for 10 to 15 minutes.
Step 3
Ladle out 1/2 cup of the lentil cooking water and reserve. Strain the lentils. Remove all the veggies and aromatics and discard.
TO FINISH THE LENTILS
Step 4
Coat the bottom of a large sauté pan lightly with olive oil, add the bacon, and bring to medium heat.
Step 5
When the bacon has rendered a lot of fat and become brown and crispy, 5 to 6 minutes, add the diced onion. Season with salt and cook until soft and aromatic, 8 to 10 minutes.
Step 6
Add the garlic and cook for 2 to 3 minutes more, stirring frequently.
Step 7
Add the carrot and celery and continue to cook until soft and aromatic, another 2 to 3 minutes.
Step 8
Add the cooked lentils and the reserved lentil cooking water. Cook until most of the liquid has reduced. Taste for seasoning and add salt if needed. Toss in the chives and serve hot or at room temperature.
