damned_colonial (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
damned_colonial) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
omnomnom2009-09-13 09:36 pm
damned_colonial) wrote in omnomnom2009-09-13 09:36 pm
Lentils with bacon, leeks, and mustard vinaigrette
This is what I had for dinner tonight. It is OM NOM NOM. I hereby present my "I prefer to think of them as guidelines"-style recipe.
You will need:
* Some kind of flavourful meat with a bit of fat on it: bacon, sausage, etc. Today I used 3 rashers of bacon. Other times I’ve used 2 sausages, or about 6″ of Spanish-style chorizo. So, not too much — this is a really economical way to use meat, and I love doing this sort of thing with meat and legumes.
* Some kind of oniony vegetable: leek, shallot, or just plain onion. You want about one small onion, one large leek, or equivalent.
* About 1.5 cups of dry lentils. I like Puy lentils but you can also use plain brown lentils. As long as they’re a type that will hold their shape.
* Something to flavour the water you’re cooking the lentils in: stock, or a couple of bayleaves, or whatever. Needn’t be too rich, and you can do without if you don’t have anything appropriate in the pantry. Today I used bayleaves and a couple of cloves of garlic.
* 1/4 cup vinegar (I usually use red wine vinegar)
* 1 tblsp wholegrain mustard
* herbs (I used parsley and thyme today) finely chopped
* black pepper
Put the lentils on to cook with some water and flavouring if you’ve got it. Meanwhile, cook/brown your meat then add the oniony things and saute til translucent. Don’t bother to strain off the fat from the meat; it will become part of the salad dressing and is tasty. If your pan could use deglazing, throw in a splash of water and do so. Turn the heat off.
When the lentils are done, strain them (removing bay leaves or whatever) then toss them in the pan with the meat and stuff. Mix the remaining ingredients together to form a dressing, then pour over the lentils and mix through. Adjust flavours if necessary by adding more salt, pepper, vinegar, or even a pinch of sugar if you think it needs it.
This makes about 4 serves. I like taking it to work for lunch.
Btw, I am trying to start up food blogging more regularly at![[syndicated profile]](https://www.dreamwidth.org/img/silk/identity/feed.png)
oeconomist_feed. I also post about knitting, personal finance, and generalised domesticity there. If you're into that sort of thing, you might like to subscribe!
You will need:
* Some kind of flavourful meat with a bit of fat on it: bacon, sausage, etc. Today I used 3 rashers of bacon. Other times I’ve used 2 sausages, or about 6″ of Spanish-style chorizo. So, not too much — this is a really economical way to use meat, and I love doing this sort of thing with meat and legumes.
* Some kind of oniony vegetable: leek, shallot, or just plain onion. You want about one small onion, one large leek, or equivalent.
* About 1.5 cups of dry lentils. I like Puy lentils but you can also use plain brown lentils. As long as they’re a type that will hold their shape.
* Something to flavour the water you’re cooking the lentils in: stock, or a couple of bayleaves, or whatever. Needn’t be too rich, and you can do without if you don’t have anything appropriate in the pantry. Today I used bayleaves and a couple of cloves of garlic.
* 1/4 cup vinegar (I usually use red wine vinegar)
* 1 tblsp wholegrain mustard
* herbs (I used parsley and thyme today) finely chopped
* black pepper
Put the lentils on to cook with some water and flavouring if you’ve got it. Meanwhile, cook/brown your meat then add the oniony things and saute til translucent. Don’t bother to strain off the fat from the meat; it will become part of the salad dressing and is tasty. If your pan could use deglazing, throw in a splash of water and do so. Turn the heat off.
When the lentils are done, strain them (removing bay leaves or whatever) then toss them in the pan with the meat and stuff. Mix the remaining ingredients together to form a dressing, then pour over the lentils and mix through. Adjust flavours if necessary by adding more salt, pepper, vinegar, or even a pinch of sugar if you think it needs it.
This makes about 4 serves. I like taking it to work for lunch.
Btw, I am trying to start up food blogging more regularly at
oeconomist_feed. I also post about knitting, personal finance, and generalised domesticity there. If you're into that sort of thing, you might like to subscribe!