Lentils with Bacon

Lentils with Bacon

Lentils are one of my favourite foods. I just adore their earthy flavour and super filling texture. They’re also super high in protein and fiber so are great for vegetarians and carnivores alike. It’s worth seeking out the ‘French style’ or ‘Puy’ lentils because they retain their shape when cooked, unlike red or brown lentils which tend to turn to mush unless you keep an eagle eye on them. These days my local supermarket stocks French style lentils but you may need to try a good deli or fancy food provider.

Enough for: 2
takes: 30 minutes
250g (9oz) French style green lentils
4-6 slices bacon, chopped
2 tablespoons sherry or wine vinegar
1 tablespoons soy sauce
1 bunch flat leaf parsley, chopped

1. Cover lentils with cold water in a medium saucepan. Bring to a simmer then boil for 10-15 minutes or until lentils are tender. Drain.

2. Add a little oil to the saucepan and cook bacon over a medium high heat for about 5 minutes or until browned and crispy.

3. When the bacon is cooked, add lentils to the pan and season with vinegar, soy and 3 tablespoons extra virgin olive oil.

4. Toss in parsley. Taste and adjust seasoning if necessary. Serve.

Variations

different lentils – brown or red lentils can be used here but you’ll need to adjust the cooking time and watch them like a hawk because they easily turn from undercooked to lentil mush within a few minutes.

vegetarian – replace bacon with a nice salty cheese like feta, ricotta salata, pecorino, parmesan and a poached eggs.

carnivore – add extra bacon!

vegan – replace bacon with a few handfuls or nuts like almonds or brazil nuts or chunks of avocado.

soy-free – season with salt instead of with the soy sauce.

different greens – basil or coriander (cilantro) could be used instead of the parsley or toss in

more substantial – serve with a poached or fried egg or as a side to roast chicken (or a BBQ one from the shop). Or simply warm flat bread.

carb lovers – serve with crusty bread.

short on time – use canned or pre-cooked lentils.

Waste Avoidance Strategy

lentils, soy and vinegar – will keep in the pantry.

bacon – if you buy it in a cryovac pack it keeps for a few weeks, check the best before date. Otherwise you’ll need to freeze it.

parsley – usually keeps for at least 2 weeks if wrapped in a plastic bag and stored in the fridge. Pop it in the freezer if you need to store longer it will wilt but will still be edible.