Monday, January 09, 2012

Red Lentils with Bacon and Blue Cheese - Dec, 2011

I'm trying hard to remember the details of this meal. It was something that Nick and I made up on the fly one night last month. It turned out quite differently than I had planned, mostly because the lentils turned to mush in their cooking liquid, rather than holding their shape. Undaunted, I decided that we could work with that, and treated it like a polenta, mixing in some of the blue cheese and fresh rosemary for flavor. We put this in bowls and topped with some delicious, crispy bacon, blue cheese crumbles and fresh rosemary. It was quite flavorful, and a dinner that works well for a good, quick, comfort meal.
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