Bacon, Mushroom and Lentils

I really enjoy lentils and typically make lentil soup or a curry with lentils. However, I felt the need to switch it up and found this recipe. This is really simple and enjoyable. It can be a main dish or a side dish to some great fish or something.

Bacon, Mushrooms and Lentils

Adapted from aplaceicantremember.com....

Ingredients

1 1/4c small brown or green lentils, rinsed

4 c water or chicken stock to cook lentils

3 tbsp olive oil

1 medium onion, finely chopped

1 garlic clove, peeled and crushed

2 tbsp butter

salt and pepper

4 oz cremini mushrooms, halved or quartered if large

4 oz other mushrooms, cut into pieces (oyster, button, etc)

3 tbsp flat leaf parsley, chopped

1 tsp fresh lemon juice

6-12 slices bacon

Parmesan cheese, grated

Directions

Place the lentils in a large saucepan, cover with water or stock, and bring to a boil. Lower the heat and simmer gently until tender, at least 35 minutes. Drain well and set aside.

Heat 2 tbsp olive oil in a skillet over medium heat, add onion and saute until softened and tender, about 10 minutes. Add the garlic and cook for 2 min. Add the butter, the remaining oil, mushrooms and continue to saute until the shrooms are tender. Season with salt and pepper. Add the lentils, parsley, lemon juice, salt and pepper and cook until everything is heated through. Remove and discard the garlic clove. Taste and season as you see fit with more salt, pepper or lemon juice.

Meanwhile, in a separate skillet, fry bacon until crisp. Chop and add to the lentil mixture, the more the better. Top with a little parmesan cheese. Serve and enjoy!