Sautéed bacon with mushrooms, and lentils is a very healthy dish but also has an extravagant taste!
240 g lentils, rinsed
950 ml cold water or chicken stock
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, peeled and crushed
30 g unsalted butter
115 g small cremini mushrooms, halved or quartered if large
115 g oyster or other mushrooms, cut into pieces
Fine sea salt and freshly ground black pepper
3 tablespoons parsley leaves, chopped, plus more for garnish
1 teaspoon fresh lemon juice
6 to 12 slices bacon, preferably thick-cut
Place the lentils in a large saucepan, cover with the water or stock, and bring to a boil. Lower the heat and simmer gently until tender, at least 35 minutes or so. Drain well.
Heat 2 tablespoons of the oil in a skillet over medium heat, add the onion and sauté just until softened and pale golden, about 10 minutes.
Add the garlic and cook for 2 minutes more. Add the butter, the remaining oil, and the mushrooms, and sauté until the mushrooms are tender. Season with salt and pepper. Add the lentils, the 3 tablespoons of chopped parsley, lemon juice, salt, and pepper and heat, stirring, just until warmed through. Remove and discard the garlic. Taste and season the lentils accordingly with more lemon juice, salt, and pepper.
Meanwhile, in a separate skillet, fry the bacon until crisp.
Sprinkle the lentils with extra parsley and bacon, left whole or crumbled into pieces, the more the better.