3891. SPICED and SWEET LENTILS with BACON


Serves four as a side dish


8 strips of 1/4-inch cut bacon (about a half-pound, a little less)

1-2 red onions, diced

1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)

1/2 cup white wine

1 1/4 cups dry green lentils

3 cups chicken stock

1/2 teaspoon cinnamon

1/2 teaspoon ground cumin

2 tablespoons real maple syrup

3-4 green onions, sliced thinly

Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.

Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.

Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.


bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406

3732. FRENCH LENTIL SOUP with KALE and BACON

makes four generous servings


4 oz bacon, chopped
2 large (or 3 small) carrots, chopped
1 cup leeks, white and light green parts, washed and thinly sliced (or about 1 small yellow onion, diced)
pinch red pepper flakes
1/2 teaspoon dried Turkish oregano
1/4 teaspoon dried thyme
1 tablespoon red wine vinegar, plus (optionally) more for serving
1 cup French green lentils, picked over for odd little bits
6 cups beef stock
5 oz (about 4-5 handfuls) kale, chopped into bite-sized pieces
sea salt and freshly cracked black pepper
olive oil and parmesan cheese for serving (optional)

Add bacon to a cold Dutch oven or soup pot and turn flame to med-high. Cook until bacon renders about half its fat and pan begins to take on color, about 5 minutes.

Add carrots, leeks, pepper flakes, thyme and oregano and cook until veggies begin to give off liquid. Add vinegar. Deglaze pan, scraping up all brown bits from bacon.

Add lentils and beef stock and bring to a boil; then reduce to low, cover and simmer for 30 minutes or until lentils are tender.

Add kale, pushing down to submerge in broth, and cook for another 5 minutes or so, until leaves have wilted substantially but kale remains green. Taste and adjust for salt and pepper, if necessary.

Serve soup piping hot in big bowls with a scant drizzle of vinegar, olive oil and a scattering of parmesan, if desired.


bacon recipe source: Emily Stoffel, the pig & quill (@thepigandquill), January 14, 2015

3615. LENTIL SOUP with BACON and ORZO

yields 6-8 servings


2/3 cup olive oil 
5 medium onions, chopped

8 garlic cloves, minced 

1/2 pound bacon, chopped 

3 celery stalks, chopped 

5-6 carrots, peeled and chopped 

3 parsnips, peeled and chopped 

12 ounces red lentils, rinsed and picked over 

8 cups vegetable broth 

1/2 cup tomato paste 

1/2 cup uncooked orzo 

8 cups water 

6 scallions, white and light green parts, thinly sliced 

1/2 cup chopped parsley 

1 tablespoon grated lemon zest 

Parmesan cheese, for garnish 

 

Heat the oil in a large soup pot. Add the onions, garlic, and bacon, and sauté over medium heat until the bacon is cooked and the onions are well browned, 6 to 8 minutes.

 

Stir in the celery, carrots, and parsnips. Cover, and cook until the vegetables are soft, about 5 minutes.

 

Add the lentils, broth, tomato paste, orzo, and water. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils and orzo are tender, about 30 minutes.

 

Just before serving, stir in the scallions, parsley, and zest. Top each serving with grated Parmesan.

 

 

bacon recipe source: Soup Night: Recipes for Creating Community Around a Pot of Soup by Maggie Stuckey (Storey Publishing, 2013); relish.com (@relishmagazine)

3425. BELUGA LENTILS with BACON and BALSAMIC ROASTED SHALLOTS

¾-1 cup shallots, peeled but left whole
olive oil
balsamic vinegar
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
sea salt
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.

In 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

3414. FRENCH LENTIL and VEGETABLE SOUP with BACON

makes six servings 


3 slices bacon, finely chopped

1 tablespoon olive oil 

1 large yellow onion, finely chopped 

1 stalk celery, finely chopped 

2 medium carrots, diced 

3 cloves garlic, minced 

1 14.5 oz can diced tomatoes 

6 cups chicken broth, best quality such as Swanson 

1 cup French lentils (lentilles du Puy), or common brown or green lentils 

1/2 teaspoon dried thyme 

2 bay leaves 

1 teaspoon salt 

1/4 teaspoon ground black pepper 

a few tablespoons chopped fresh parsley, for garnish (optional)

 

Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes (less for common lentils). Fish out bay leaves and discard.

 

Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)

bacon recipe source: Jennifer Segal, Once Upon a Chef, January 2013

3227. ORZO and LENTIL STEW with TURMERIC and BACON

makes four servings


100 grams bacon
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 pinch chili powder
4 cups chicken stock
3/4 cup lentils, rinsed
1/2 cup orzo
150 grams spinach, roughly chopped

Cut the bacon into strips and saute for 5 minutes, until browned. Set aside. Heat the oil in a large saucepan and add the onion cooking for 5 minutes on a low heat, without browning, then add the garlic and cook a further 2 minutes. Add the turmeric, cumin and chilli powder, stir, and cook for 2 minutes, then pour in the stock. Add the lentils and bring to the boil, then reduce the heat and simmer. After 10 minutes add the pasta, spinach and cooked bacon to the pan. Stir frequently and season to taste. The dish is ready when the lentils and pasta are cooked. If you want this more like a soup, simply add more stock. Serve in shallow bowls with a dollop of crème fraiche if desired, and a good grind of cracked black pepper.


bacon recipe courtesy of: supercoops (member), Calorie Count.

2661. LENTIL SOUP with BACON and LEMON YOGURT CREAM

makes about 8 cups of soup


4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve

Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.

Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.

Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.


bacon recipe courtesy of: Emma Christensen, The Kitchn, April 23, 2012

2337. JERUSALEM ARTICHOKE, WILD MUSHROOM, BACON and LENTIL SALAD

serves six


For the dressing
1½ tablespoon white-wine vinegar
1 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil
pinch of caster sugar

For the salad
6oz Puy or Umbrian lentils
½ small onion, very finely chopped
½ stick celery, very finely chopped
3½ tablespoons olive oil
1½ tablespoon finely chopped parsley
12oz Jerusalem artichokes, washed
squeeze of fresh lemon juice
5½oz chunky bacon lardons
3½oz baby spinach
5½oz wild and/or oyster mushrooms, sliced if large
1oz unsalted butter

Make the dressing by whisking all the ingredients together.

Rinse the lentils, cover with cold water, bring to the boil and cook until done – 20 to 30 minutes. Make sure they are tender but holding their shape. While they are cooking, gently sauté the onion and celery in 1 tbsp of the oil until soft but not coloured. Add the lentils and stir to soak up the juices. Add the parsley and two thirds of the dressing and season.

Cook the artichokes in boiling salted water to which you've added a good squeeze of lemon (this stops them discolouring). Once they're just tender, but still have a little bite, drain them and slip off the skins. Slice into rounds 0.5cm (¼in) thick. Heat 1½ tbsp of the oil in a pan and sauté the artichoke slices and bacon until coloured and cooked through. Try not to overcook the artichokes.

Toss the spinach, bacon and artichokes with the rest of the dressing and divide between six plates, arranging them in the centre. Spoon the lentils around this and quickly sauté the mushrooms in the final tbsp olive oil and the butter. Season. Put the mushrooms on top of each salad. Drizzle with the juices from the pan and serve immediately.


bacon recipe courtesy of: Diana Henry, The Telegraph, January 17, 2011

2175. HEARTY LENTIL SOUP with BACON and HERBS

serves six


1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.

Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.

Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.


bacon recipe courtesy of: Bon Appétit, March 1996

2085. SMOKY RED LENTIL SOUP with BACON and CHEDDAR TOASTS

makes six servings


2 bacon slices, finely chopped
1 cup finely chopped onion (1 large)
2 large carrots, quartered and cut into 1/4-inch dice
1 cup red lentils (7 oz)
1 quart water
3/4 teaspoon salt
1 1/2 teaspoons black pepper
6 (1-inch-thick) baguette slices, cut on a long diagonal
1 tablespoon unsalted butter
1 to 2 teaspoons Dijon mustard
1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices

Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper.

Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute.

Serve soup with Cheddar toasts.


bacon recipe courtesy of: Gourmet, March 2006

2053. CREAMY LENTIL SOUP with GARLIC and BACON

makes four servings


3 tablespoons unsalted butter
2 garlic cloves, pressed
2 onions, minced
1-1/2 cups lentils
8 oz. bacon
7-8 cups chicken stock
1 3-inch sprig of thyme
1 cup cream
salt and white pepper to taste

Melt the butter over med-low in dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned. Add the bacon and cook an additional 2 minutes stirring. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the dutch oven and pour the broth back into the pot. Place the lentils in the bowl of a food processor and purée. Skim the fat off of the broth, stir in the lentil purée. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through.


bacon recipe courtesy of: BakeSpace.com

2001. RED-LENTIL SOUP with SAGE and BACON

5 slices (4 ounces) bacon, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
6 fresh sage leaves, minced, plus more for garnish
1 1/2 cups red lentils
1 teaspoon ground cumin
5 cups homemade or low-sodium canned chicken stock

In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.

Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.

Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.

To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.


bacon recipe courtesy of: Martha Stewart, Martha Stewart Living

1952. DUCK CONFIT with PUY LENTILS, BACON and LOVAGE

serves four


A tin of 4 confit duck legs
1 white onion, finely chopped
1 large carrot, peeled and chopped into small cubes
4 rashers of streaky bacon, chopped into chunks
2 garlic cloves, crushed
200 grams puy lentils
200ml chicken or vegetable stock
200ml white wine
a handful of rosemary and thyme leaves, finely chopped
5 to 6 large lovage leaves (depending on strength), chopped
a large tablespoon of herb mustard

Preheat the oven to 180 C. First cook your lentils. Rinse under cold water then place in a saucepan and cover with twice their volume in stock and white wine. Bring to the boil and then simmer for 15 to 20 mins until cooked but still al dente. Top up with stock and wine if required. Meanwhile, fry the bacon in a large pan until starting to turn golden brown. Remove from the pan and set aside. Now sweat off the onions in a little butter and olive oil. When starting to soften add the diced carrot and cook gently till the onion and carrot are soft. While the lentils and onions/carrots are cooking sort out your duck. Drain off most of the fat then place in the oven in a roasting tray for 10 minutes until warmed through. Remove from the oven and heat your grill to a high heat. Grill briefly until the skin is crisped up. To finish the dish, add your garlic, chopped herbs and a glug of white wine to the onions and cook for a couple of minutes on a medium heat. Add your cooked lentils to the mix and check the seasoning. To serve, place a mound of lentils in the centre of each plate and top with a confit duck leg (or roast, sliced duck breast). Top with a torn lovage leave and serve immediately.


bacon recipe courtesy of: Jenny McNeill, Ginger Jar Food, 58 Woodlands Park Road, London, SE10 9XA, October 5, 2009

1831. ARCTIC CHAR with LENTILS, BACON, CRISPY POTATOES and LEMON YOGURT

yields six servings


4 4-ounces pieces Arctic char
1/2 quart lentils
1 whole carrot
1/2 onion
1/2 head garlic
1 1/2 cups yogurt
1 lemon
6 strips bacon
1 potato
20 pieces of chive
salt
1 Granny Smith apple

Simmer lentils with water, carrot, onion and garlic until tender. Then strain and reserve cooking liquid. Puree 1/3 of lentils with some of the cooking liquid until smooth. Bind lentils with some of the puree and season with salt to taste. Slice strips of bacon into lardons and render in a sauté pan over medium heat. Drain and fold into lentil mixture. Zest 1 lemon and chop zest. Fold into yogurt and add juice of half the lemon. Season to taste with salt. Dice potato finely and fry at 375 degrees until crispy. Drain on a paper towel and season with salt. Chop chives finely.

Portion arctic char into medium size pieces, about 4 ounces each. Season with salt. Heat a medium size sauté pan on high heat. Place oil in pan and arrange fish skin side down in pan. Turn heat down to medium and allow skin to crisp.

Place a small dollop of yogurt into the center of each plate. Top with lentils. Then place fried potatoes on top and finish with a sprinkle of chives.

Lay a piece of arctic char to the side of the lentils arrangement. Top arctic char with julienne of apple and serve.


bacon recipe courtesy of: Chef Wylie Dufresne, "Quickfire Challenge," Top Chef Masters, Season 2, Episode 3, Bravo

1764. APPLEWOOD BACON WRAPPED CHILEAN SEA BASS on LENTILS DU PUY

yields one serving


1/2-ounce onion, finely chopped
1 tablespoon olive oil
1/2-ounce celery, finely chopped
1/2-ounce carrot, finely chopped
5 ounces French lentils (ideally Puy lentils)
vegetable broth, to cover
1 bouquet garni sachet
1 (7-ounce) Chilean Sea bass fillet
3 ounces smoked bacon, preferably Applewood
2 sprigs sage, leaves removed
1-ounce butter
4 sprigs parsley, leaves removed, cleaned and chopped
1-ounce tomato concasse
2 ounces stiffly beaten whipped heavy cream
4 to 5 leaves sage, for garnish

In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft.

Preheat the oven to 400 degrees F.

Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.

When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot.


bacon recipe courtesy of: Casa Del Mar, 1910 Ocean Way, Santa Monica, California 90405, (310) 581-5533 | "Romantic Rendezvous," The Best Of, The Food Network

1758. LENTIL and SWEET POTATO SOUP with BACON and CILANTRO

makes six to eight servings


5 thick slices applewood smoked bacon, cut into 1/2-inch strips
1 large yellow onion (or 2 small), diced
2 large carrots, diced
3 medium sized sweet potatoes, peeled and diced
2 cups French lentils (lentils de puy)
8 cups chicken stock
1 teaspoon Madras Curry powder (or other yellow curry powder)
2 tablespoons sherry vinegar
salt & pepper
1 large handful of cilantro leaves

Set a very large pot over medium-low heat and cook the bacon until the fat renders and it begins to crisp. Remove with a slotted spoon and reserve the bacon. Add the onions and carrots to the pot and cook in the bacon fat until soft – about 10 minutes.

Add the sweet potatoes, lentils, chicken stock and curry powder and bring to a simmer. Reduce the heat to medium-low or low and cook for 30 – 40 minutes, or until the potatoes and lentils are tender. To thicken soup, mash the soup with a potato masher (or ricer) about 15 times. (This is optional.)

Add the sherry vinegar and taste the soup. Add salt and pepper as needed. Ladle into bowl and sprinkle with bacon bits and fresh cilantro leaves.


bacon recipe courtesy of: Melissa Camero Ainslie, Bitchincamero, Miami, Florida, January 6, 2010 | Ad Hoc at Home by Thomas Keller. Artisan, 2009

1719. LENTIL SOUP with TUBETTI and BACON

serves four


1/4 pound bacon, slices cut crosswise into 1/2-inch strips
2 carrots, cut into 1-inch pieces
2 onions, cut into 1-inch chunks
2 ribs celery, cut into 1-inch pieces
1/2 pound mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils (about 2 1/3 cups)
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups water
1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red-pepper flakes
1/4 teaspoon fresh-ground black pepper
1/2 cup tubetti or other small macaroni

In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.


bacon recipe courtesy of: Food & Wine

1708. ROASTED and SPATCHCOCKED CHICKENS with LENTILS and BACON

serves four


2 chickens (or game birds), spatchcocked (backbone and sternum removed, and flattened for cooking)
2 teaspoons olive oil
1 Spanish onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
4 bacon rashers, chopped
1 garlic clove, crushed
1 cup Puy lentils
1/2 cup chicken stock
2 cups dry white wine
lemon thyme leaves
100 grams baby spinach leaves

Preheat oven to 200°C. To prepare the spatchcocks, use kitchen scissors to cut down both sides of the backbone of each spatchcock. Remove backbones. Use a large, sharp knife to cut through the breastbone and slice each bird in half.

Heat oil in a large flameproof roasting pan over high heat. Add the spatchcock, skin-side down, and cook for 2 minutes or until golden. Transfer to a plate.

Add the onion, carrot, celery, bacon and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the lentils and stir to combine. Add the chicken stock and wine and bring to the boil. Remove from heat. Place the spatchcock, skin-side up, over the lentil mixture. Sprinkle with lemon thyme and season to taste with salt and pepper. Bake in preheated oven for 30 minutes or until chicken and lentils are tender.

Place the spinach leaves on plates. Spoon over the lentils and top with the chicken. Serve immediately.


bacon recipe courtesy of: Sarah Hobbs, Notebook, page 133, August 2007

1572. DUCK with LENTILS and BACON-DATE PUREE

makes 6 servings


Bacon-date puree:
3 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick pieces
2 tablespoons brandy
1 1/2 cups (packed) pitted dates (about 10 ounces)
1 1/4 cups (or more) water

Lentils:
8 cups water
1 cup black, green, or brown lentils
4 garlic cloves, peeled, smashed
2 bay leaves
7 tablespoons grapeseed oil or canola oil, divided
1 medium carrot, peeled, finely chopped
1 celery stalk, finely chopped
1/3 cup plus 1 1/2 teaspoons finely chopped shallots
2 tablespoons plus 1 teaspoon red wine vinegar

Duck:
3 1-pound Muscovy duck breast halves with skin
1 large shallot, chopped
1 tablespoon Sherry wine vinegar
1/2 cup low-salt chicken broth

For bacon-date puree: Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.

For lentils: Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.

Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.

Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.


bacon recipe courtesy of: Blue Velvet Restaurant, 750 Garland Avenue #102, Los Angeles, California 90017-4521, (213) 239-0061

1550. SEARED HAKE with LENTILS, BACON, OYSTER MUSHROOMS and MUSTARD EMULSION

makes 6 servings


7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish

Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.

Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.

Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.

Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.

Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.

Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.

Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.


bacon recipe courtesy of: Chef Martin Brock, Behind The Burner