Humble and Healthy

This is my go to version of a classic French preparation of lentils. I make a big batch twice a month or so and eat it for about two meals a day until it's gone...which usually doesn't take long. It's nourishing and delicious as well as cheap. I will admit that my lentils-twice-a-day thing is a little extreme but I LOVE THIS DISH. It's a little, spicy, sweet, salty, and tangy, and it has BACON in it after all! Judge away, but only after you taste for yourself.

A couple of notes:

1. I use bacon as my fat of choice in quite a few recipes and these lentils are no exception. It is much easier to chop up bacon (the way I often use it) if its frozen. I buy “bacon ends” and freeze them for this purpose, since I don't need nice strips.
2. I use Rosemary Sea Salt in this dish. You don't need it, I just happen to have Rosemary Sea Salt and no rosemary, so it's what I use. You can just use salt..and then throw in a little rosemary when you add the thyme and bay leaf.
3. Music is important for cooking. I usually turn on my biking mix before I even set foot in the kitchen to keep me pumped.
   
   

   

   My Bike Mix = Mash-Ups and Rise Against.  Judge me for that too, I deserve it.

   
   

French Lunch Lentils

Yields 8 servings

You will need:

½ cup Bacon (3 or 4 strips), chopped

2 Carrots, peeled and finely chopped

½ medium Red Onion, finely chopped

4 cloves Garlic, minced

1 pinch Red Pepper Flake

2 ½ teaspoons Salt (I used Rosemary Sea Salt)

a few grinds of Black Pepper

¼ White Cooking Wine (cheap white wine)

1lb (about 2 1/3 cups) Lentils

6 ½ cups Water

1 or 2 Bay leaves

2 teaspoons fresh Thyme (de-stemmed) or 1 tsp dry

1 teaspoon Rosemary (if you don't have my fancy salt)

Juice from ¼ lemon

1 splash (2 tablespoons) Balsamic Vinegar

½ bunch Italian Parsely, chopped

Garnish with: grated Parmesan Cheese, fresh ground Black Pepper, chopped Parsley

Ok so now that your music is on, heat a nice stock pot over Medium High and add Bacon, Red Pepper, Salt, and Black Pepper. Stir regularly.

When the bacon is nicely browned (2 minutes or so) add Carrots and Onions. Stir so that the liquid released from the veggies deglazes the browned fat from the bottom of the pot.

After about 2 minutes add Garlic.

When liquid from veggies is evaporated, add White Wine.

When the wine is mostly evaporated, add Lentils, Water, Bay Leaves, Thyme, and Rosemary. Stir, and cover. Once water reaches a boil, reduce to a simmer (medium low heat) allow to cook until liquid is almost absorbed and lentil are soft (25-35 minutes).

Add Lemon Juice and Balsamic Vinegar.

Finish with Parsley, turn off heat, garnish and get ready to enjoy!

I love dish on its own, over rice, or with some crusty French bread.  These Lentils are filling, healthy, scrumptious and they make a great, thrifty meal.