Beluga Lentils With Bacon & Balsamic Roasted Shallots

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80 Breakfasts


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¾ - 1 cup shallots, peeled but left whole

Olive oil

Balsamic vinegar

1 cup beluga lentils, cleaned and picked over

2 1/2 water

150 grams slab bacon, cut into lardons or strips

1-2 cloves garlic, minced or pressed (through a garlic press)

1 tablespoon extra virgin olive oil

1 teaspoon balsamic vinegar

Sea salt

Freshly cracked black pepper

1/2 teaspoon lemon zest

1 tablespoon chopped parsley

Optional: sun-dried or oven-roasted tomatoes, goat’s cheese or cottage cheese

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