Author Notes
What could be better than a warm bowl of tangy, smoky lentils on a cold night? This recipe was inspired by an appetizer I tried a very long time ago at Bistro Jeanty in Yountville. It was simple, but really flavorful. It was also topped with a thin slice of foie gras, which I've left out of my recipe. Because the lentils are cooked a short time, they stay firm--a plus for eaters who are squimish about texture. I serve this as a side dish or a main course in place of pasta. It also travels well. —Lori Lyn Narlock
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Ingredients
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1 cup
uncooked yellow lentils
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2 cups
chicken stock or water
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4 sprigs
fresh thyme
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1 tablespoon
olive oil
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2 ounces
bacon, diced fine
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1/2
yellow onion, diced fine
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1
carrot, diced fine
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1
stalk celery, diced fine
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1
shallot, diced fine
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2 tablespoons
balsamic vinegar
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2 tablespoons
Dijon mustard
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Kosher salt and freshly ground pepper
Directions
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Combine the lentils, stock and thyme in a medium saucepan. Cover and bring to a boil over medium high heat. Reduce the heat to low and cook for 15 minutes until tender. Let sit uncovered.
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Heat the olive oil in a small skillet over medium high heat. Add the bacon and cook, stirring as needed, for 6 to 8 minutes until crispy. Transfer the bacon to paper towel-lined plate with a slotted spoon. Add the onion, carrot, celery, and shallot to the skillet. Cook for 5 minutes until tender.
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Remove the thyme stems from the lentils. Stir the vegetable mixture in to the lentils.
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Whisk together the vinegar and mustard in a small bowl. Pour into the skillet and cook over medium high heat for 1 minute. Pour over the lentils. Season to taste with salt and pepper.
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Divide the lentils into shallow bowls and top with the bacon. Serve warm.
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