The Best Lentils

20 mins
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. 2Crisp about a half a pound of bacon and remove most of the fat, keeping the fond on the bottom of the pan.
  3. 3Crisp about a half a pound of bacon and remove most of the fat, keeping the fond on the bottom of the pan.
  4. 4Add one thin sliced and washed leek to the pan.
  5. 5Add one thin sliced and washed leek to the pan.
  6. 6Add one thin sliced and washed leek to the pan.
  7. 7Cook the leeks for a couple of minutes until they soften, cleaning the bottom of the pan as they sauté.
  8. 8Cook the leeks for a couple of minutes until they soften, cleaning the bottom of the pan as they sauté.
  9. 9Cook the leeks for a couple of minutes until they soften, cleaning the bottom of the pan as they sauté.
  10. 10Add four or five minced garlic cloves and cook for about 60 to 90 seconds.
  11. 11Add four or five minced garlic cloves and cook for about 60 to 90 seconds.
  12. 12Add four or five minced garlic cloves and cook for about 60 to 90 seconds.
  13. 13Add about a half a pound of lentils and let them soak up the flavors for a few minutes.
  14. 14Add about a half a pound of lentils and let them soak up the flavors for a few minutes.
  15. 15Add about a half a pound of lentils and let them soak up the flavors for a few minutes.
  16. 16Add about a couple cups of chicken stock, adjust the heat to maintain a gentle simmer.
  17. 17Add about a couple cups of chicken stock, adjust the heat to maintain a gentle simmer.
  18. 18Add about a couple cups of chicken stock, adjust the heat to maintain a gentle simmer.
  19. 19If you save parmesan rinds, throw a chunk into the pot.
  20. 20If you save parmesan rinds, throw a chunk into the pot.
  21. 21If you save parmesan rinds, throw a chunk into the pot.
  22. 22Cook the lentils, checking for doneness as the liquid is absorbed; they usually take about 15 to 20 minutes.
  23. 23Cook the lentils, checking for doneness as the liquid is absorbed; they usually take about 15 to 20 minutes.
  24. 24Cook the lentils, checking for doneness as the liquid is absorbed; they usually take about 15 to 20 minutes.
  25. 25If needed, add another cup of stock or water if you run out of chicken stock, and continue cooking.
  26. 26If needed, add another cup of stock or water if you run out of chicken stock, and continue cooking.
  27. 27If needed, add another cup of stock or water if you run out of chicken stock, and continue cooking.
  28. 28Once the lentils are cooked, stir in a couple of handfuls of chopped kale.
  29. 29Once the lentils are cooked, stir in a couple of handfuls of chopped kale.
  30. 30Once the lentils are cooked, stir in a couple of handfuls of chopped kale.
  31. 31Add a good amount of black pepper.
  32. 32Add a good amount of black pepper.
  33. 33Add a good amount of black pepper.
  34. 34Once your kale wilts, cut off the heat.
  35. 35Once your kale wilts, cut off the heat.
  36. 36Once your kale wilts, cut off the heat.
  37. 37Stir in some chopped thyme and parsley.
  38. 38Stir in some chopped thyme and parsley.
  39. 39Stir in some chopped thyme and parsley.
  40. 40For a restaurant-like taste, add a couple tablespoons of butter off the heat.
  41. 41For a restaurant-like taste, add a couple tablespoons of butter off the heat.
  42. 42For a restaurant-like taste, add a couple tablespoons of butter off the heat.

Ingredients

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