Monday, August 19, 2013

french lentils.

oh. my. goodness.

i am currently hiding out upstairs, so that i don't hover over these lentils and slowly but surely consume the entire pot.

i really have no other words.

the magic of beef bacon + aromatic vegetables. 


french lentils.

1 1/2 cups dry beluga lentils
2 small purple onions or 1 large purple onion, diced
2 carrots, diced
1/2 pound of beef bacon [i used thickly cut bacon from grow and behold meats], diced
6 tablespoons red wine vinegar
2 1/2 tablespoons dijon mustard
salt to taste
black pepper to taste

1. cook the beluga lentils according to package instructions. drain and set aside.

2. dice the onions, carrots, and beef bacon.

3. add all to a heavy-bottomed pot set over low, low heat. cook until the fat from the bacon starts to render and the bacon is cooked through. it won't necessarily get crispy, but that's okay. we're after the flavor, people. good fats = good flavor.

4. once the fat is rendered and the bacon is cooked through, add the lentils and mix.

5. in a bowl, whisk together the red wine vinegar and dijon mustard. drizzle dressing over the lentils and stir to combine.

6. salt and pepper to taste.