This time I just went 'sperimenting (again based on what I had around the house). Worked like a charm, kept in the refrigerator, and reheated perfectly.
Any good lentils should start with bacon. In this case, six slices, chopped and then crisped in a stock pot.
To that, add about six stalks of celery, chopped and the same amount of carrot. Onions would be traditional here but, well, I didn't have any. Or any garlic; powder had to do there.
And then the fun starts: melt all that together along with two diced jalapenos and one red bell pepper (slightly larger bits are fine here).
In a separate pan, brown a pound of kielbasa and add to the stock pot when maillarded properly.
Retain the fat, though, and roast another sliced red pepper (and two more jalapenos; why not) in it before adding that all in together.
- about 3/4 pound of lentils
- chicken broth
- water if needed
- balsamic vinegar
- one can of tomato paste
Salt and pepper to taste.
Serve with fresh parsley or mustard greens on top and a dense bread on the side. Perfect for a slightly chilly day.