Sauteed Bacon, Mushrooms, and Lentils
- 1 1/4 cups small brown or green lentils, rinsed
- 1 quart (4 cups) cold water or chicken stock or broth
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, peeled and crushed
- 2 tablespoons unsalted butter
- 4 ounces small cremini mushrooms, halved or quartered if large
- 4 ounces oyster or other mushrooms, cut into pieces
- Fine sea salt and freshly ground black pepper
- 3 tablespoons fresh flat-leaf parsley, chopped, plus more for garnish
- 1 teaspoon freshly squeezed lemon juice, plus more to taste
- 6 to 12 slices bacon, preferably thick-cut
- Produce
- Brown or green lentils, small (1 1/4 cups)
- Cremini mushrooms, small (4 ounces)
- Flat-leaf parsley, fresh (3 tablespoons)
- Onion, medium (1)
- Oyster or other mushrooms (4 ounces)
- Meat
- Bacon (6 slices)
- Canned Goods
- Water or chicken stock or broth (1 quart)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (3 tablespoons)
- Sea salt and freshly ground black pepper, Fine (1)
- Drinks
- Lemon juice, freshly squeezed (1 teaspoon)
- Dairy
- Butter, unsalted (2 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published March 3, 2011 (1 year ago).
36 people saved this recipe.
