Green Lentils with Bacon and Tarragon
This is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too!
A big splash of water
1 large onion, minced
2 stalks of celery, chopped
2 carrots, peeled and thinly sliced
4 cloves of garlic, thinly sliced
1 cup of green lentils
3 cups of water
1/2 teaspoon of salt
1 bay leaf
1 teaspoon of any vinegar or the juice of half a lemon
1 tablespoon of fresh tarragon, chopped
Toss in the carrots, onions, carrots, and garlic and continue cooking, stirring until the veggies are heated through and their flavour brightens, two to three minutes.
Stir in the lentils, water, salt, and bay leaf. Bring the works to a full boil then lower the heat, adjusting it so the liquid is barely simmering. Simmer until the lentils are tender and most of the water has been absorbed, about 20 minutes or so. Stir in the lemon juice and tarragon, serve and share!