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this is one of those dishes that comes together out of whatever you've got lying around, which is one of the fun sides of cooking. "i've got squash, raisins, anchovies, and cornflakes. what sort of meal can i make with this stuff?" always fun. anyway, i keep pistachios on hand at all times. i had lentils that have been in the cupboard forever and the peas were taking up valuable space in the freezer. the black forest bacon is leftover from a birthday brunch last weekend and had to be used.
bring some chicken stock to a boil and add black lentils. simmer until done. meanwhile, cook a few slices of bacon until just crisp and set aside. toss some frozen peas in some of the bacon fat along with shelled pistachios. add a splash of water if needed. toss in some sumac and black pepper as well. set aside. drain and rinse the lentils and toss in a large bowl with the peas and pistachios. add chopped parsley and a vinaigrette of lemon juice, rice wine vinegar, and olive oil. add salt and pepper to taste. chop the bacon and toss it in as well. all that is left to do is grate a little fresh romano cheese
right on top. done.

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6 comments:
I love lentils. And bacon. And new ways to use sumac. I think I'll like this!
I love all the ingredients in here. It looks scrumptious!
your food is so beautiful! thank you.
YUMMERs. clearly i need to keep following this blog more closely. SO making a vegetarian version of this asap.
Love your food, great combo.
Beautiful photos and delicious recipe! This is a new family favorite!
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