This delightful side dish combines the rich, meaty flavor of bacon with the earthy heartiness of green lentils. Perfectly seasoned with fresh tarragon and a hint of acidity from lemon juice, it’s a dish that will quickly become a favorite at your table.
Recipe Credit: Chef Michael Smith
Green Lentils with Bacon and Tarragon
Rated 5.0 stars by 1 users
Servings
6
Cook Time
20 minutes
Ingredients
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8 slices bacon, thinly sliced
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a big splash of water
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1 large onion, minced
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2 stalks celery, chopped
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2 carrots carrots, peeled and thinly sliced
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4 cloves garlic, thinly sliced
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1 cup green lentils
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3 cups water
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1/2 teaspoon salt
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1 leaf bay leaf
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1 teaspoon vinegar, or the juice of half a lemon
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1 tablespoon fresh tarragon, chopped
Directions
Place your favourite saucepan over medium-high heat. Toss in the bacon then pour in enough water to just barely cover it. Stir frequently with a wooden spoon.
As the water simmers the bacon will begin to cook. Then as the water evaporates the bacon will render, releasing its fat, and will crisp as the fat left behind heats past the boiling point of water into the flavour zone.
Stir and be patient, it is worth getting every piece evenly crisped, about five or six minutes. If you like, pour off half or so of the bacon drippings.
Toss in the carrots, onions, celery, and garlic and continue cooking, stirring until the veggies are heated through and their flavour brightens, two to three minutes.
Stir in the lentils, water, salt, and bay leaf. Bring the works to a full boil then lower the heat, adjusting it so the liquid is barely simmering.
Simmer until the lentils are tender and most of the water has been absorbed, about 1 hour or so!
Stir in the lemon juice and tarragon, serve and share!