Monday, February 13, 2012
Lentils with chickpeas, black beans and a bacon vinaigrette
Talk about a protein powerhouse! Still-warm lentils, chickpeas, carrots and black beans are tossed with a light bacon vinaigrette and topped with crispy bacon crumbles.
First, fry 6 slices of center-cut bacon until crispy. Remove and place on a paper towel to cool. Reserve bacon drippings.
-1 tbs bacon drippings
-3 tbs olive oil
-2 tbs red wine vinegar
-2 tbs balsamic vinegar (try white balsamic for a twist)
-2 tbs "good" mustard (no fake yellow stuff!)
-1 tsp dried oregano
-1 tsp dried parsley
Whisk together the first 5 ingredients (through mustard) until well blended. Stir in oregano and parsley.
-1 cup lentils, rinsed and picked through
-3 cups water
-1 cup carrots, baby or regular, cut into small pieces
-1 bay leaf
-1 tsp salt
-1/2 tsp pepper
-1 can black beans, drained and rinsed
-1 can chickpeas (garbanzo beans), drained and rinsed
Combine the first six ingredients (through pepper) in a medium or large sauce pan and bring to a rolling boil over high heat. Drop heat down low and simmer for 30 minutes, or until water is fully absorbed. Turn off heat, leave on the warm burner. Remove the bay leaf and add beans. Toss in the vinaigrette while still warm. Top with bacon crumbles right before serving.
Try serving it over rice, a small-grain pasta or couscous!