Garlicy Lentils & Bacon
Updated: Jul 16
Bacon and garlic team up to give lentils new life!
TIME: 10 minutes prep, 35 minutes total YIELD: 4 servings RECOMMENDED VARIETY: Chrysalis Purple
1 cup green or French lentils
2–3 cups low-sodium chicken broth or stock
¼ teaspoon salt, plus more to taste
ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4–5 cloves garlic, minced
3 large sprigs rosemary, leaves stripped and minced
3 large leaves sage, minced
2 tablespoons capers, roughly chopped
½ cup Italian parsley leaves, stems removed, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
½ tablespoon balsamic vinegar
Wash and rinse the lentils.
Add lentils to a small saucepan and cover with 2 cups of chicken broth.
Bring lentils to a boil, then lower to a simmer and cook until just tender, 20–25 minutes. Add extra broth while cooking as the liquid gets low.
Drain lentils and return them to the pot. Stir in salt.
While the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy.
Drain most of the fat from the pan, then add shallots, garlic, rosemary, and sage. Cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the mixture from heat.
Whisk olive oil, mustard, and balsamic vinegar together until thick to create a dressing.
Toss the warm lentils with the dressing, then stir in the bacon and shallot mixture.
Fold in chopped capers and parsley.
Taste and season with additional salt if needed, and a generous quantity of black ground pepper.
This dish can keep for up to 5 days in the refrigerator, and is also delicious when eaten cold.