Taking Care of Myself – From the Inside-Out

September 24, 2008 at 4:49 am (Napa Valley)

Because I am under the weather I decided to make something healthy for dinner.  Lucky for me I found inspirationin my September Bon Appetit – a pot of green lentils.  Because really, what could be healthier than a pot of home-cooked green lentils? 

I had the perfect ingredients already at my fingertips…bacon, carrots, leeks, and of course the lentils.  Just needed to pick up a few extra things like hazelnut oil and ham at Sunshine market, which is never a chore and always a treat.  (Seriously, I enjoy going grocery shopping way too much!)

With all my ingredients ready, the prep and cook time took less than an hour.  Perfect for a girl that needs something healthy in her belly with time to rest on the couch.

Pot of Green Lentils
Inspired by Green Lentil Salad with Bacon and Ham, Bon Appetit – September 2008

1 # French green lentils
4 oz. bacon
6-10 small carrots (actual carrots not the pre-packaged kind you dip in ranch)
3 leeks, chopped
3/4 C chopped ham
1 bunch thyme sprigs
1 bay leaf
2 C chicken broth
2 C water
2 T Sherry vinegar
1 T Dijon mustard
1/2 C hazelnut oil (this is not a cheap purchase, but honestly gave the lentils such a great flavor)
1/4 C chopped Italian parsley
1.  Place lentils in a large saucepan and cover with 2″ of water.  Bring to a boil; drain.
2.  Cook bacon in same saucepan until crisp around edges.  Add leeks, carrots and ham.  Cook until leek looks translucent.  Add thyme sprigs, bay leaf, chicken broth and water to pan and stir.  Bring to a boil; reduce heat to medium and partially cover – simmering for 25 minutes or until lentils are tender.
3.  While lentils cook whisk vinegar and mustard in a bowl.  Slowly drizzle in oil.  Season with salt and pepper.
4.  When lentils are done add mustard dressing and parsley; toss to coat.  Salt as needed.

Wha-la!  Dinner is served…and lunch and maybe as a side dish for dinner the next night!


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