Last year I shared a recipe called Mush, a glorious frugal concoction of cheese and lentils that permeates my childhood and was probably named by some disenchanted husband who wondered what the heck his wife was trying to serve for dinner.
Well, as much as I love that old faithful recipe, it’s nothing compared to this one. Seriously. I didn’t know lentils could taste this good, and I venture to say that even those of you who shy away from these legumes might like this dish.
Because who doesn’t like cheese and bacon?
I mean seriously, melted cheese by itself is wonderful enough, and if you are vegetarian I encourage you to try this dish sans meat. It’s delicious.
But if you like bacon as much as I do, you should follow the recipe as is. Chris and I don’t really eat pork, so we tend to purchase turkey or beef bacon. If we feel healthy and wealthy we buy the kind that doesn’t have nitrates, nitrites, or added sugar. However, more often than not, Aldi brand turkey bacon works fine.
Bacon & Cheese Lentil Pie
Serves 4
INGREDIENTS:
- 1½ cups lentils, soaked 24 hours*
- 2 cups stock (chicken, vegetable, beef) or water
- 1/4-1/2 medium–sized onion, finely chopped (to taste)
- 1 bay leaf
- Sea salt and pepper, to taste
- 2 slices bacon, cooked and crumbled (we use beef or turkey) (optional)
- 1½ cups cheddar (or other cheese), shredded
DIRECTIONS:
- In a saucepan, combine lentils, stock, onion and bay leaf
- Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally
- Drain excess liquid
- Turn off heat, remove bay leaf and add salt, pepper, bacon and 1 cup cheese into lentils, stirring until cheese melts
- Evenly spread lentil and cheese mixture in a lightly greased pie plate or small baking dish and top with remaining cheese
- Bake 20-30 minutes at 400 degrees Fahrenheit until golden and bubbling
* Soaking the lentils is an optional step. It’s a frugal, easy way to help your body digest the nutrients found in the lentils. The day before making this pie, pour the lentils into a strainer, rinse them with water, then pour them into a medium-sized bowl. Fill the bowl with filtered water to 1 inch above the lentils. Allow them to soak for 24-72 hours, changing the water ever 12 hours. Drain the soaking water before using them in this recipe. If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 3 cups.
You can serve this with steamed veggies and buttered bread, or just enjoy it as is for an easy, frugal, whole foods based meal.
WHAT ABOUT YOU?
Would you try this with bacon or without?
Cheers,
P.S. For more inspiration, visit Ultimate Recipe Swap, Allergy-Free Wednesday and Tastetastic Thursday!
11 comments
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Athena
02/17/2012 at 10:25 AM (UTC -5) Link to this comment
I can’t wait to try this WITH bacon! I’ve tried the original recipe and liked it. My hubby was a bit skeptical though. So I think I’ll try it again with the bacon and cheese (two of his favorite things). I’m sure it’s gonna be a hit!
Athena
02/21/2012 at 9:19 PM (UTC -5) Link to this comment
OK, tried this recipe, DELISH!!
Charla @ Healthy Home Blog
02/21/2012 at 8:41 PM (UTC -5) Link to this comment
I like the idea of soaking the lentils. It breaks down phytic acid or something like that. Your recipe sounds really good!
Charla @ Healthy Home Blog recently posted..Menu Plan Monday 2/20/12
Nancy @Real Food Allergy Free
03/02/2012 at 10:10 PM (UTC -5) Link to this comment
Hey Steph,
Thank you for the sweet note the other day. It made me smile! Thank you also for sharing this recipe! It looks really good. I think I could actually get my husband to eat lentils in this dish!
yolanda
05/22/2012 at 4:51 AM (UTC -5) Link to this comment
Thank you for this yummy but simple recipe. Mac &cheese move over!
yolanda recently posted..Peppermint "Tea"
Steph
05/22/2012 at 11:46 AM (UTC -5) Link to this comment
I know, right?! It’s delicious, really.
Christine
07/13/2012 at 8:25 PM (UTC -5) Link to this comment
Did I miss it – what do you do with the bacon? Crumble it on top?
My lentils are soaking; can’t wait to try this.
Steph
07/14/2012 at 1:17 PM (UTC -5) Link to this comment
Yikes – embarrassing it took this long to realize I had forgotten that. Sorry! I updated the recipe. Thanks for saying something
Morgan
12/06/2012 at 1:53 PM (UTC -5) Link to this comment
Just made this! Delicious! I should have cooked lentils a little longer-they still had a bite. I used dried minced onions (probably a tbsp) to save a step, beef broth, and also added about a cup of quinoa that had been cooked in beef broth. This is going into dinner rotation!
Steph
12/06/2012 at 11:40 PM (UTC -5) Link to this comment
So glad you liked it! Sounds like an awesome variation too.
John
02/12/2013 at 11:40 AM (UTC -5) Link to this comment
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Buttered Lentils |
05/21/2012 at 5:00 AM (UTC -5) Link to this comment
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