Bacon and Leek Lentils
Posted on September 15, 2009
Ok, it’s not the prettiest dish ever. In fact, it might be in the running for one of the ugliest. I know - really. But sometimes, ugly things can be really delicious.
I implore you not to look past this because it’s … ugly. The flavor in this is amazing. Infused with bacony goodness, it’s rich and delicious. Perfect for warming up on a cold night.
Really, the proof is in the pudding. Try it.
Bacon and Leek Lentils
serves 4
4 slices bacon
1 bunch leeks, white and light greens chopped
1 tsp fresh thyme
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup red lentils
1/2 cup water
2 tbsp chopped fresh parsley
1/4 tsp freshly ground pepper
Cook bacon in a large skillet until crisp. Remove the bacon from the pan and drain on paper towels. Set aside.
Add leeks to the pan and cook, stirring frequently, for five minutes. Add the thyme and garlic and cook for an additional minute. Add the broth, lentils and water and bring to a boil. Cover, reduce the heat and simmer for about 15 minutes until the lentils are tender. Uncover — if there is any liquid left in the pan, allow it to evaporate before removing from heat.
Remove from heat, stir in the parsley and pepper. Then crumble the bacon over the lentils.
Serve over white rice.
Comments
2 Responses to “Bacon and Leek Lentils”
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I have neither lentils nor bacon available, but I *do* have lots (lots) of leeks… and both black and adzuki beans. I think this will adapt nicely, don’t you? And as for the appearance – the best dishes often don’t show their deliciousness on the outside… all the more for those who can look for the tastiness to enjoy!
I think it looks wonderful…ugly, no…tasty, yes!