This is the perfect recipe to make with lunch after you had bacon for breakfast. Keep the bacon fat for cooking in a glass dish or jar to add smoky fatty flavor. While they aren't the most photogenic, these lentils make the perfect side for grilled lamb and tzatziki or as a substitute for refried beans. Lentils have a quicker cooking time than beans and are low in calories but high in nutrition.
1 cup brown lentils
2 cups chicken broth
2 tablespoons bacon fat
¼ cup chopped yellow onion
2 garlic cloves, minced
½ teaspoon coriander
½ teaspoon cumin
1 teaspoon freshly squeezed lemon juice
Salt & pepper
Soak lentils in water for 1 hour then drain the lentils using a fine mesh strainer.
In a saucepan over medium heat bring the lentils and chicken broth to a simmer. Cook until the lentils are tender, about 25 minutes. Remove before they become mushy. The lentils do not have to absorb all of the liquid as they cook, they are more like pasta. Drain the lentils using a fine mesh strainer and set aside.
In a medium skillet over medium heat, add the bacon fat and heat through. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the cooked lentils and season with coriander, cumin, lemon juice, salt and pepper.
Continue to cook for about 5 minutes, stirring constantly. Remove the lentils from heat and serve in a bowl.
Serves 6 as a side.