Directions
- 1Crisp about a half a pound of bacon and remove most of the fat, keeping the fond on the bottom of the pan.
- 2Add one thin sliced and washed leek to the pan.
- 3Cook the leeks for a couple of minutes until they soften, cleaning the bottom of the pan as they sauté.
- 4Add four or five minced garlic cloves and cook for about 60 to 90 seconds.
- 5Add about a half a pound of lentils and let them soak up the flavors for a few minutes.
- 6Add about a couple cups of chicken stock, adjust the heat to maintain a gentle simmer.
- 7If you save parmesan rinds, throw a chunk into the pot.
- 8Cook the lentils, checking for doneness as the liquid is absorbed; they usually take about 15 to 20 minutes.
- 9If needed, add another cup of stock or water if you run out of chicken stock, and continue cooking.
- 10Once the lentils are cooked, stir in a couple of handfuls of chopped kale.
- 11Add a good amount of black pepper.
- 12Once your kale wilts, cut off the heat.
- 13Stir in some chopped thyme and parsley.
- 14For a restaurant-like taste, add a couple tablespoons of butter off the heat.
Ingredients
- 0.5 lb bacon
- 1 leek thin sliced and washed
- 4 minced garlic cloves
- 0.5 lb lentils
- 2 cups chicken stock
- 1 chunk parmesan rind
- 2 handfuls chopped kale
- black pepper
- chopped thyme
- parsley
- 2 tbsp butter
- sour cream
- chopped tomatoes
Equipment
pan
Tips
- Save parmesan rinds to add flavor to the dish.
- Do not season the dish at the beginning due to the reduction of chicken stock.
- Garnish with sour cream, chopped tomatoes, or other desired toppings.
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