Serves: 4
Total Calories: 338

1/4 pound sliced bacon, cut crosswise into 1/2-inch pieces
1/4 cup olive oil
1/2 large onion, coarsely chopped
2/3 cup dried lentils
3 cups water
1/2 teaspoon salt
freshly ground pepper to taste
5 tablespoons butter

1. Put the bacon into a saucepan and add water to cover. Bring to a simmer, then remove from heat and drain in a sieve. Rinse the bacon and drain again.

2. Put the bacon in a large saucepan with the olive oil and onion. Sauté over medium-high heat until the onion has softened, about 3 minutes. Add the lentils, water, salt, and pepper. Simmer, uncovered, until the lentils are tender and moist but not all of the liquid has evaporated, approximately 30 minutes.

3. Just before serving, add the butter and heat over low heat, stirring, until it melts. Taste and adjust the seasoning.

TO MAKE AHEAD: Let cool, cover, and refrigerate for up to 3 days.

TO REHEAT: Bring to a simmer over a low heat.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 338
Calories from Fat: 283

More Recipes from the From Our House to Yours Cookbook:
*Salads And Sides
Autumn Rice With Red Peppers And Pine Nuts
Bradley Ogden's Mashed Red Potatoes
Braised Lentils With Bacon
Carmelized Roasted Vegetables
Couscous Salad
Green Bean Salad With Yellow Pepper, Jicama, And Tomato
Soba Noodle Salad With Tamari Dressing
Tailgate Potato Salad
Warm Moroccan Beet Salad With Tangerines