HERBED LENTILS WITH BACON

HERBED LENTILS WITH BACON image

Yield 3 cups

Number Of Ingredients 15

cup lentils
1 teaspoon salt
Fresh black pepper
4 slices of bacon, cut into lardon slivers
2 large shallots, minced
4 cloves of garlic, minced
5 sprigs of fresh rosemary
Half handful of fresh sage
5 sprigs fresh thyme
Large handful of fresh flat parsley
Dressing
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
Salt and pepper to taste

Steps:

Wash and rinse the lentils. Put in a small saucepan and cover with water. Cover and simmer over low heat until just cooked and tender - about 20 minutes. Remove from the heat and fluff with a fork. Add salt and pepper to taste. Cook the bacon in a heavy pan over medium heat until done. Remove and drain on paper towels. Drain most of the fat out of the pan, but leave a little and slowly cook the garlic and shallots until soft and golden. Finely chop all the herbs and cook them slowly with the garlic at the end. Toss the bacon and herb and garlic mixture with the lentils. Whisk the dressing ingredients together and toss with the lentils too, tasting and adjusting as you go.