Lentils with Bacon and Sweet Potato
Devon Crosby-Helms
ingredients
- 1.5 cups french lentils
- 1 large sweet potato -- diced
- water
- 1 onion -- halved
- 1 carrot -- halved
- 7 pieces bacon -- cut into thin strips
- 1/2 tbsp. olive oil
- 1/2 cup red onion -- diced
- 1/2 cup carrot -- diced
- 3 cloves garlic -- minced
- salt
- 4 tbsp. whole grain mustard
- 1 1/2 tbsp. red wine vinegar
directions
Place lentils, halved carrot and onion and sweet potato in a medium pot and cover with 2 inches of water. Bring to a boil, reduce and simmer until the lentils are cooked. Turn off heat, add a dash of salt. Remove carrot and onion.
Meanwhile in a large skillet before turning on the heat, place the bacon and the olive oil in the pan. Raise heat and cook bacon. Add diced carrots and onions and cook for 3-5 minutes, until slightly tender. Add a dash of salt and the garlic.
Drain lentils and add to skillet, tossing to coat (gently). Turn off heat. Add mustard and red wine vinegar. Adjust seasoning.
Source: Devon Crosby-Helms
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