Creamy lentils

Hello again, friends! I know I already posted a bit today, but as I was about to serve lunch to my girls I couldn't resist taking a photo. Here you have creamy lentils. This is a humble dish that I consider comfort food. When I was a way at the university and I felt homesick, I'd make some of these lentils, and a bowl of it later I had a warm feeling in my heart as well as my tummy. (and they look so much better in person, I promise! I took this photo with my phone)

1/2 lb lentils
1/2 an inch of thinly sliced bacon, roughly chopped
1 tomato finely chopped
1 onion finely chopped
A couple of sprigs of cilantro, trimmed
1 tsp olive oil
1 quart chicken stock
Sea salt

Start by browning the bacon with the olive oil on a two quart pot over slow fire. Remove the bacon and transfer the fat to a plate (you'll need it later).

On the same pot add the chicken stock and the lentils. Bring it to a simmer.

Add the fat to the simmering lentils and stir. After a few minutes add the tomato and onion. Cook for a few minutes more, then add the cilantro. Adjust seasoning.

Let it simmer covered until the lentils are soft, the onion is translucent and the stock is a bit thickened, sort of like a stew.

Serve hot and garnish with the bacon crisps.

Serves four
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