lentils with bacon and leeks
we received our bi-monthly beachgreens arrival last thursday and now have a fridge full of goodies. i did forget to snap a photo of the bounty but here is what it entailed: 1 cucumber, a dozen of the sweetest and smallest yellow summer squash, 4 small artichokes, basket of strawberries that littlefoodie ate in seconds flat after being washed, a few nectarines (best nectarines ever!), 2 avocados, bunch of leeks, 4 juicy and sweet beefsteak tomatoes, spinach, romaine, bag of romano beans (yeah!), couple ears of corn and some valencia oranges. a pretty good feast!
lentils are a pretty quick and hearty meal that you can throw together fairly quickly and let cook slowly on the stove while you, say, make playdough spaghetti and cover everything with sidewalk chalk. i served it along some grilled chicken and roasted veggies but the next day for a quick dinner we heated it up and topped it off with some romano cheese.
few slices of good quality, natural bacon, chopped
2 organic carrots, small diced
3 garlic cloves, minced
1 leek, sliced thin
1 sprig rosemary, chopped
1 1/2 cup lentils, rinsed
3 cup organic veggie or chicken broth or water
salt and pepper
saute bacon on med low, in dutch oven until cooked. add in leeks and garlic and rosemary. toss in lentils and broth. saute a few minutes. reduce heat to low and cover. cook 30-40 min. season to taste.