Â You know how you sometimes are at a grocery store and buy something you think you will use for a lunch or a dinner and then it sits, neglected and forgotten on a shelf for weeks, maybe months? That’s how it was with a box of French lentils that I bought.(at least it wasn’t a fresh vegetable moldering in the back of the refrigerator)Â Maurice really loves lentils and often will use canned lentils in a vinegarette for a sort of salad, especially when he is jogging or getting ready for a marathon. I finally decided that I had to make something and looked in several cookbooks for a good recipe before I found one in my trusty, now out of date, cookbook called The French Recipe Cookbook. And it turned out to be really tasty. I took a photo of the finished dish but it wasn’t very exciting, just sort of…brown. I really liked the taste of bacon in it but I’m sure you could use cooked carrots instead, should you happen to be a vegetarian,Â and that it would be great.
Â Â Â Â Â Â Â Â Â Â Â Â Lentils With Bacon (Lentilles Braisees aux Lardons)
Put 2 /12 cups brown or green lentils, well rinsed and picked over ( I used 1 cup) in a large saucepan and cover with cold water. Bring to a boil over high heat and boil gently for 15 minutes. Drain and set aside.
Cook 1/2 pound bacon(I used 1/4 cup), diced in 1 tbsp olive oil and cook until crisp and transfer to a plate.
Stire1 onion, finely chopped, into the pan and cook for 2-3 minutes until just softened. Add 2 garlic cloves, finely chopped, and cook for 1 minute, then stir in 2 tomatoes, peeled, seeded and chopped( I never peel or seed), 1/2 tsp dried thyme and 1 bay leaf, salt and pepper and the lentils.
Â Add about 1 cup of beef broth and cover the pan. Cook over medium low heat for 20 to 30 minutes, stirring occasionally. Uncover the pan and allow any excess luquid to evaporate. Add the reserved bacon and heat. Serve hot with a scattering of chopped parsely on top.
Â Very tasty and not too much work