Lentils with Bacon
Served with steamed green beans
Prep time: 20 minutes
Total time: 50 minutes
MMM, lentils. Rich with herbal flavor, they’re so satisfying on a crisp, autumn evening!
- 1 leek
- 1 lb. green beans
- 1 bunch flat-leaf parsley
- 1 bunch thyme
- 1 bunch scallions
- 4 oz. bacon, preferably without nitrates
- 1 lb. lentils (preferably green lentilles de Puy)
- 1 crisp baguette
- Bay leaves
- Black pepper, freshly ground
- Dijon mustard
- Extra-virgin olive oil
- Red wine vinegar
- Sea salt or kosher salt
- Bread knife
- Chef’s knife
- Dutch oven
- Heavy skillet
- Kitchen twine
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Wooden spoons
- Wine: Try the Peybonhomme-les-Tours 2007 Premières Cotes de Blaye Quintessence, a delicious deal for $15.99
- Dessert: Fresh fruit and shortbread
- When you walk in the door
- Refrigerate the bacon
- Get out Pantry Items
- Get out Tools
- Put 3 cups water in the bottom of a steamer and set it over medium-high heat
- Assemble the ingredients
- Open the wine
- Get someone to set the table, and to slice the bread
- Trim and clean the leek.
- Save 2 outer green leek leaves, washing them well.
- Dice the leek.
- Trim and rinse the green beans. Put them in the steamer, and cover.
- Rinse the thyme and the parsley, and pat them dry.
- Wrap 5 parsley stems, 12 sprigs thyme, and 2 bay leaves inside the 2 leek leaves, and tie them with kitchen twine.
- Trim the scallions. Cut off all but 2-inches of the green leaves and discard.
- Mince the scallions.
- Check through the lentils and remove any stones. Rinse them.
- Line a plate with a plain brown paper bag.
- Start Cooking
- Heat 3 tbsps. oil in a Dutch oven over medium-high heat. When the oil is hot but not smoking, saute the leek for 3 minutes. Add the lentils and the herbs tied in leek leaves and cover with water. Bring to a boil, then lower the heat and simmer, uncovered, until the lentils are crisp-tender, which can take from 15-30 minutes.
- Check the green beans. They should be tender through, which will take 8-11 minutes.
- Pour 2 tbsps. oil in a medium sized bowl, for the beans.
- While the lentils are cooking, put 1 tbsp. mustard in a medium bowl. Whisk in 2 tbsps. vinegar, a pinch of salt and pepper, and 2/3 cup oil. Taste for seasoning.
- Place the bacon in a medium-size skillet over medium-high heat and cook until it is golden and crisp, about 8 minutes. Transfer the bacon to the prepared plate.
- Check the beans. If they are tender, transfer them to the bowl with the oil and toss. Season with salt and pepper.
- Check the lentils. If they’re crisp tender, remove them from the heat.
- Mince the chives.
- Drain the lentils, saving some cooking liquid. Remove the herbs.
- Put the lentils in the bowl with the vinaigrette and toss gently. Transfer to a serving bowl and stir in the chives and the scallions. Crumble the bacon over the lentils. Garnish with parsley sprigs.
- Call everyone to help carry the lentils, the beans, and the bread to the table, dinner is served!
- Don’t forget the wine!
- When you walk in the door