Lentils

Sometimes I just end up craving lentils.  Not sure why or how, but it just has to happen.  This time of year that means a more western lentil soup; in the spring for whatever reason that tends to be dal instead.

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.

Add:

• 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.

Mustard green salad

Mustard greens are tasty, and when they're in season they're quite cheap.  So check around.

This seemed to work out well:

• Mustard greens
• One sliced red pepper
• One sliced cucumber; don't bother scooping seeds or anything but do peel it
• Bunch of chopped walnuts
• Goat cheese
• White balsamic vinegar

Quite tasty.  The flavors all compliment one another.

If you're somehow goat cheese-impaired (not that I have anyone in mind), a mix of blue and feta might do you, but it won't be as good.