Veggies are better with bacon fat

This warm lentil salad has become a standby thanks in part to one of my most cherished cooking techniques: find a recipe on epicurious and leave out half the ingredients. It’s usually also quite unattractive, but I made a concerted effort to actually cut the vegetables up into smallish pieces. It made a big difference looks-wise, and maybe even taste-wise, too.

I'm too short for this

I'm too short for this

Put 3/4 cup French green lentils in a pot of water to cook, for about 20-25 minutes until they are done. While that’s going, fry up some cubed bacon (or lardons on pancetta) – really as much as you want. I’d say 3-4 strips’ worth is a good amount. While that is cooking, chop 2 leeks (up to the pale green only), 2 large carrots and 2 large ribs of celery. Sprinkle some nice dry herbs in there, too. Last time I used herbes de provence.

When the bacon is good and crispy, transfer it to a plate while leaving as much of the fat in the pan as possible. Toss in the leeks, carrots and celery, and cook until they have started to soften up. Pour 2 tablespoons red wine vinegar over the vegetables and stir until the liquid has evaporated – just a minute or two.

Drain the lentils, and stir in the vegetables and lentils. The original recipe called for (among other things) this to be served with a fried egg on top. This is actually surprisingly great, but by no means required to enjoy the meal.

Not very pretty, but better than usual!

Not very pretty, but better than usual!



One response to “Veggies are better with bacon fat

  1. Pingback: So many leeks « I can has cheezcloth?

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