¾-1 cup shallots, peeled but left whole
1 cup beluga lentils, cleaned and picked over
2 1/2 water
150 grams slab bacon, cut into lardons or strips
1-2 cloves garlic, minced or pressed (through a garlic press)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
freshly cracked black pepper
1/2 teaspoon lemon zest
1 tablespoon chopped parsley
optional: sun-dried or oven-roasted tomatoes, goat’s cheese or cottage cheese
Place shallots in a baking sheet and drizzle with olive oil and
balsamic vinegar. Season with salt and pepper. Place in a 350F
oven and roast for about 45 minutes to 1 hour, tossing the shallots
every so often so they brown evenly.
While your shallots are roasting,
place lentils and water in a pan, cover, and cook for about 25-30
minutes. Cook them just until soft, no further. Drain and set aside.
While the shallots are roasting and the lentils are cooking, heat a
non-stick skillet over medium high heat. When hot, add the bacon and
fry until some of the fat has rendered and the edges are toasty.
a bowl whisk together the garlic, extra virgin olive oil, 1 teaspoon
balsamic vinegar. Add salt and pepper to taste and whisk again. Pour
dressing, parsley, and lemon rind over cooked and drained lentils and
toss gently, taking care not to smoosh the lentils. Add cooked bacon
(and some of the bacon drippings too!) and roasted shallots. Toss
gently again. Top with sun-dried tomatoes and cheese if using.
bacon recipe source: 80 Breakfasts, July 17, 2011