One of those classic odds and ends dinner recipes tonight. You know, when you look in the fridge and think, hmm, what can I make that doesn’t involve going to the shops? This gluten free recipe is a great way of using up some past their best vegetables and scraps of meat, whilst still making a very hearty and satisfying meal.
I usually have some sort of pulse in the cupboards; lentils, chickpeas, beans or the like, as they keep for absolutely ages and can be used both to form the basis of a quick dinner, or bulk out another recipe. This dinner makes great use of a lentil based recipe that I usually use a bed for something else, such as a pan fried chicken breast, or a steak. (If the budget extends to that!)
This recipe was made with what I happened to have in the fridge on the night, but you can adapt this in so many ways, some of which I suggest after the recipe. I had some very limp and hairy carrots, some slightly brown broccoli, and a few rashers of bacon, so that’s what I used this time.
Gluten Free Vegetable Brown Lentils with Bacon Recipe
• 1 cup brown lentils, washed thoroughly and picked over for stones
• 2 cups gluten free vegetable stock
• Odds of veg, in this case:
o 2 carrots
o Half a head of broccoli
• 3-4 rashers of bacon
• Salt and pepper.
1. Place the lentils in a large pan with the stock and bring to the boil. Set a timer for 20 minutes.
2. Chop up the vegetables to small chunks, about ½ cm to 1 cm.
3. After 20 minutes of boiling the lentils, add the vegetables and set timer for another 15 minutes.
4. Grill the bacon under a hot grill for a couple of minutes on both sides to make it nice and crispy. Chop into large pieces when done and slightly cooled, and add in to the lentils. (you can also leave them out at this point and place them in whole rashers over the top, but this method seems to make them go further!)
5. After a total of 35 minutes of boiling, the lentils should be soft, but still have a bit of bite to them. If not, give them another 5 minutes. Add water if you need to, but remember that you don’t want to have to drain them when finished.
6. When lentils are done, dish up, season, and serve!
This is a wonderfully versatile recipe; you can add celery for a bit more crunch, onions for flavour, use it as the base to make a soup or as a bed for some protein. Or, as in this case, call it dinner all on its own!
Making good use of oddments, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.