The Best Lentils

20m
Serves 1
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Directions

  1. 1Crisp about a half a pound of bacon and remove most of the fat, keeping the fond on the bottom of the pan.
  2. 2Add one thin sliced and washed leek to the pan.
  3. 3Cook the leeks for a couple of minutes until they soften, cleaning the bottom of the pan as they sauté.
  4. 4Add four or five minced garlic cloves and cook for about 60 to 90 seconds.
  5. 5Add about a half a pound of lentils and let them soak up the flavors for a few minutes.
  6. 6Add about a couple cups of chicken stock, adjust the heat to maintain a gentle simmer.
  7. 7If you save parmesan rinds, throw a chunk into the pot.
  8. 8Cook the lentils, checking for doneness as the liquid is absorbed; they usually take about 15 to 20 minutes.
  9. 9If needed, add another cup of stock or water if you run out of chicken stock, and continue cooking.
  10. 10Once the lentils are cooked, stir in a couple of handfuls of chopped kale.
  11. 11Add a good amount of black pepper.
  12. 12Once your kale wilts, cut off the heat.
  13. 13Stir in some chopped thyme and parsley.
  14. 14For a restaurant-like taste, add a couple tablespoons of butter off the heat.

Ingredients

  • 0.5 lb bacon
  • 1 leek thin sliced and washed
  • 4 minced garlic cloves
  • 0.5 lb lentils
  • 2 cups chicken stock
  • 1 chunk parmesan rind
  • 2 handfuls chopped kale
  • black pepper
  • chopped thyme
  • parsley
  • 2 tbsp butter
  • sour cream
  • chopped tomatoes

Equipment

pan

Tips

  • Save parmesan rinds to add flavor to the dish.
  • Do not season the dish at the beginning due to the reduction of chicken stock.
  • Garnish with sour cream, chopped tomatoes, or other desired toppings.