by Green Gourmet K
If you are like me then you find it easy to cook something for dinner that will result in leftovers that you want to eat the next day. I am always in a rush in the morning so I just grab my leftovers, already boxed up, or I come home and reheat. I find this a good money saving strategy too. If I make something delicious I will be glad to eat it the next day, instead of staring at my canned soup wishing it were anything else but canned soup.
So where do you all get your inspiration for dinner? We all probably have a certain number of recipes in the rotation. But sometimes you want something different. I do love to see what other food bloggers are cooking up. One of my favorites is Smitten Kitchen, whatever she makes is golden. You all know I am a fan of the Bon Appetit, and one thing I have started to enjoy lately are the emails I get from them. They are mostly, “hey, buy more subscriptions!” but they usually have a good roundup of recipes too.
I found recent inspiration from one of these emails, a recipe for Sauteed Bacon, Lentils and Mushrooms. Say what!?! I happened to have many of the ingredients so this was easy to pull together.
To be clear, this is not my recipe, it is from Leite’s Culinaria and it is dang good. I made a few tweaks, my version is below, but please feel free to compare these and choose the one you like.
Here it is:
Sautéed Bacon Mushrooms, and Lentils
- 1 1/4 cups small brown or green lentils, rinsed ( I used green)
- 4 cups cold water
- 3 tablespoons extra-virgin olive oil
- 1/2 large onion, finely chopped
- 1 garlic clove, peeled and crushed
- 2 tablespoons unsalted butter
- Fine sea salt and freshly ground black pepper
- 8 ounces of sliced baby portabella mushrooms
- 1/4 cup parsley, chopped, plus more for garnish
- 1 whole lemon, squeezed
- 6 to 12 slices bacon, preferably thick-cut
1. Place the lentils in a large saucepan, cover with the water, and bring to a boil. Lower the heat and simmer gently until tender, at least 35 minutes or so. (The exact timing will depend on the type and age of the lentils.) Drain well.
2. Preheat the oven to 325 degrees, place your bacon on parchment paper on a cookie sheet. Bake for about 10-15 minutes depending on the thickness of your bacon. Check and turn the bacon half way through. When done place on paper towels to drain and crisp up.
3. Heat 2 tablespoons of the oil in a skillet over medium heat, add the onion and sauté just until softened and pale golden, about 8 minutes. Add the garlic and cook for 2 minutes more. Add the butter, the remaining oil, and the mushrooms and sauté until the mushrooms are tender. Season with salt and pepper. Add the lentils, a few tablespoons of chopped parsley, lemon juice, salt, and pepper and heat, stirring, just until warmed through. Remove and discard the garlic. Taste and season the lentils accordingly with more lemon juice, salt, and pepper.
4. Sprinkle the lentils with the parsley and bacon, left whole or crumbled into pieces, the more the better.
Now this is one dish I will be relishing at lunchtime today.