Difficulty level Easy
YIELD Serve 6
Yesterday I did a post for my daughter who requested some legume recipes that she could make at her university apartment. I started out with a bean and cauliflower salad, and hinted that there may be more legumes to come this week. As I have mentioned before, my husband isn't totally keen on lentils, so I've cut back a bit on serving them, but in the interests of Emma's healthy eating, I decided to try a new recipe.
Now I have a confession to make. In an attempt to make lentils more palatable for my husband, I did something I've never done before. I took a totally healthy vegetarian dish and added bacon. Not just any bacon, but some magnificent pancetta that my son brought from the store he works in. It was just a bit, but enough to elevate this dish from nice-tasting to really delicious. If you have trouble getting the carnivore in your family to eat legumes, maybe this is a way to do it. My husband said he'd eat this dish anytime. The other important element to this dish is letting the onions cook slowly until they caramelize.
|1/3 cup||olive oil|
|1 oz||pancetta (optional)|
|3 large||onions, thinly sliced (2 lb total, 7 cups)|
|2||garlic cloves, chopped|
|1/8 teaspoon||black pepper|
|1||Turkish or 1/2California bay leaf|
|1 cup||French green lentils|
|1 lb||orecchiette, fusilli, or penne|
|2 bags||baby spinach (5-oz)|
|1 1/2 oz||finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)|
From the December 2003 issue of Gourmet
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
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