Tuesday, May 10, 2011

Sautéed Bacon, Mushrooms, and Lentils

This is one of those dishes that tastes a lot better than it looks. Green lentils, brown mushrooms, specks of green parsley and topped with bacon. I halved the recipe, used less bacon and only used cremini mushrooms. Don't forget the acid at the end! If you don't have a fresh lemon, red wine vinegar is a suitable substitute. Lentils are delicious superfood and a little bacon won't kill you!

The recipe can be found on Leite's Culinaria.

1 comment:

  1. Christina, it's Janice Law. Love this! I took the plunge and did likewise a few months ago. Look forward to reading this for some inspiration.