This recipe would make a nice alternative to sugary baked beans at your next cookout.
These lentils are flavored with thick, smoked bacon, onion, garlic, celery, and carrot for a hearty main or side dish. Lentils are great when you want beans, but don’t want to spend all day cooking them, although I don’t really mind it since I’m home all day.
Bacony Lentils with Adobo Sour Cream
4 slices thick smoked bacon, diced
1 small onion, diced (about 1 cup)
1 stalk celery, diced (about 1/2 cup)
2 small carrots, diced (about 1/2 cup)
2 cloves garlic, minced or grated
2 bay leaves
1 lb dried lentils
4 cups chicken stock, packaged or homemade
- Brown diced bacon over medium heat in a 3 qt saucepan until crisp and much of the fat has rendered.
- Add the onion, celery, carrots, garlic and cook in the bacon fat until softened, about 2-3 minutes.
- Add the bay leaves and lentils, stirring to combine.
- Add the chicken stock. Bring to a boil, then reduce to simmer, cover, and simmer until done, about 40 minutes.
Sour cream with adobo:
1 cup sour cream
2 teaspoons dried chives
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon adobo sauce from canned chipotle peppers in adobo
Optional: 1 chipotle pepper from can, chopped (that would be really hot)
Mix all ingredients together and refrigerate until ready to eat. Serve as accompaniment to lentils.