by CherylDLee
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my 6 recipes »
Photo by CherylDLee
CherylDLee's Notes:
Expand4 pieces bacon, preferably thick slices Ask a question about this ingredient
2 cups green or black lentils Ask a question about this ingredient
1/2 cup balsamic vinegar Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1 pound mini heirloom tomatoes, or other small tomatoes Ask a question about this ingredient
Slice the bacon into strips. In a medium skillet cook the bacon pieces until crisp, then reserve. Meanwhile cook the lentils about 15 - 20 minutes, or until tender.
Ask a question about this stepPour the bacon grease into a measuring cup. If you have less than 1/4 cup, add olive oil to bring the level up to 1/4 cup. Return the grease to the pan.
Ask a question about this stepCarefully add the balsamic vinegar, salt and thyme. Whisk the dressing, making sure to loosen any bits stuck to the pan. Remove from the heat and reserve.
Ask a question about this stepDrain the cooked lentils and place into a large bowl. Pour the hot dressing over the hot lentils, and mix well. Let the lentils cool to room temperature.
Ask a question about this stepHalve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.
Ask a question about this stepThis looks delish! Great picture too!
gorgeous! :)
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Depending on the saltiness of your bacon, you may need to adjust your salt amount. Be sure to taste when the lentils have cooled down before you adjust your seasoning.