This great side dish has a bit of a Quebecois-lumberjack-in-Bollywood taste. It is red lentils cooked like dahl, seasoned like baked beans. It is a pork chop’s best friend, or will mate with a hefty breakfast.

　　

Ingredients

Serves 4

　　4 slices bacon, finely diced

　　1 onion, finely chopped

　　1/2 teaspoon minced garlic

　　2 cups (400 g) red lentils, picked over and rinsed

　　4 cups (1 liter) water

　　1/4 cup (60 ml) ketchup

　　2 tablespoons maple syrup, plus more as needed

　　2 tablespoons neutral oil

　　1 tablespoon cider vinegar, plus more as needed

　　2 tablespoons Colman’s dry mustard

　　1 teaspoon pepper, plus more as needed

　　1 bay leaf

　　Salt

　　

Step 1

Preheat the oven to 350°F (180°C). In an ovenproof pot with a lid, fry the bacon over medium-high heat until crisp. Add the onion and cook, stirring, for about 4 minutes, or until softened. Then add the garlic and cook for 1 minute longer.

　　

Step 2

Add the lentils, water, ketchup, maple syrup, oil, vinegar, mustard, pepper, and bay leaf. Stir well and season with salt. Bring to a boil. Cover, place in the oven, and bake for 45 minutes, or until the lentils are tender.

　　

Step 3

Taste and correct the seasoning with salt, pepper, maple syrup, and vinegar. Serve hot now or later.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.