This recipe came to me from my sister in law. If you like lentils, you’ll enjoy this. If you don’t like lentils, you might like this. Why? Because it has bacon. Bacon can make almost anything taste good.
However, if you hate lentils, then you might be like my picky eater who said, “Lentils can’t be cured with anything. They are inherently evil.” He loves bacon, though, and simply skipped the lentil layer of this dinner.
My other two kids didn’t mind the lentils in this recipe. They said the bacon did help, and my oldest liked the juice or gravy with the lentils.
My sister in law’s recipe includes sprinkling everything with vinegar. I omitted this step since my family doesn’t care for vinegar most of the time. I was going to try it, but then forgot. I think it would be good either way, depending on what you like.
- ½ pounds lentils
- salt & pepper
- 1 pound bacon
- 1 large onion
- mashed potatoes
- vinegar (optional)
- Cook the lentils in a quart of water for an hour or until soft. Add more water as needed. Do not drain. Keep the liquid as a gravy. After they have cooked, add a little salt and pepper to taste.
- Cook the bacon, reserving the grease.
- Chop the onion and cook it in some of the bacon grease. Cut or crumble the bacon and add it to the onions.
- Make mashed potatoes as you normally would. You could even use instant potatoes.
- To serve, put a serving of mashed potatoes on a plate, then top with lentils, and onions and bacon. Sprinkle with vinegar if desired.