I may have mentioned this before but I pride myself on being a champion sleeper. I can drink a whole pot of coffee and instantly take a nap, I can pass out in car, on a train, in a bus, up in a plane, I can take a 3 hour nap – get up, eat – then go back to bed. Some people may call this depression.
Last night however, I could not sleep. This freaked me out, I was like “My one gift!!!” So you know what I did? I cooked.
Well correction, I watched my boyfriend cook while I stirred the bacon and drank wine. Yeah – Brett was up too. Cause I have a rule in my house: “If I am miserable – so are you.”
Anyway, Brett made an AMAZING lentil recipe that is being passed around like crack cocaine on the internet. And with good reason, it’s phenomenal.
I was suspicious that after so much wine, anything would taste awesome but I got up this morning, had them with a fried egg, and went to straight back to food heaven. This recipe is from Joe Beef, a restaurant in Montreal, and wowowowowow! The lentils have a slight Indiany/ baked beany taste and are versatile as heck; you can eat them alone, add some ground beef, lamb, chicken, serve them up with pork-chops, have them for breakfast – you name it. Plus they are mega easy. We are talking the PERFECT recipe to make if you are ever up in the middle of the night, force your boyfriend awake cause you are “bored” then decide to get drunk and stuff your face. Some people may call this depression.
Lentils Like Baked Beans
From The Art of Living According to Joe Beef
serves 4 (or just me… seriously they are really good.)
4 slices bacon, finely chopped
1 yellow onion, finely chopped
1/2 minced garlic
2 cups red lentils, rinsed well and picked over
4 cups water
1/4 cup ketchup
2 tablespoons maple syrup, plus more if desired
2 tablespoons neutral oil (something you would fry/ saute with. Canola ect.)
2 tablespoons Coleman’s mustard powder
1 tablespoon cider vinegar, plus more if desired
1 teaspoon ground pepper, plus more if desired
1 bay leaf
Preheat oven to 350F.
Using an oven-proof pot with a lid, fry bacon until crisp. Don’t drain fat. Add onions to bacon stirring constantly for about 4-5 minutes or until onions are tender and slightly translucent. Add garlic and cook for another minute.
Add lentils, water, ketchup, maple syrup, oil, mustard, vinegar, pepper and bay leaf. Stir to combine, season with salt and bring to a boil. Once at a boil, cover pot and place in the oven until lentils are tender, about 45 minutes. Adjust seasoning as needed.
P.S. I should mention that my man found the recipe here: Seven Spoons. Great food blog. Plus - this person takes way better pictures than me.