Lentil Pilaf

Recipe:
4-5 slices bacon
1 cup onion
1 cup celery
salt & pepper
1 3/4 - 2 cups chicken broth (I used the MSG free kind this time)
1 cup lentils
1/4 cup dehydrated carrots

Cut up bacon into pieces. Cook until crisp. Add onion, celery, carrots and other veges as desired (I've used red or green peppers instead of/in addition to carrots). Stir and cook until tender. Season with salt and pepper. Add lentils and slowly pour in broth. Bring to boil, then reduce heat and simmer covered for about 30-40 minutes. Serve over rice.

I realize that this is not a soup...sorry. I've made it with more broth, making more of a lentil soup, but what I'm exchanging with y'all will probably be better over rice or as a side dish. We eat variations of this a lot and it is something that my kids really like, believe it or not. Ted and I often serve it with "patacones" (see below if you're in the mood to try it) made from platanos verdes (plantain bananas).

"Patacones"

Heat 1-2 inches of oil in a heavy frying pan. Cut off the peel of 1-2 green plantain bananas. Slice into 1 1/2 to 2 inch slices. Cook in hot oil until slightly golden. Remove from oil. Working quickly while slices are still hot, use the bottom of a heavy glass or similar tool to smash each slice flat (sliced edges facing up). Return flattened slices to hot oil and cook until golden. Remove and drain on paper towels. Sprinkle with kosher salt. Serve warm.

Hope you enjoy. See you Wed.