This delicious dish is not hard to make, and is very healthy. The bacon gets a lot of the fat trimmed, but still adds terrific flavor and texture. It makes a nice lunch or a light dinner, and the Medditeranean flavors work especially well in the summer.
Juice of 3 oranges
1/2 cup fresh sage
1/2 cup fresh rosemary
1/4 cup mustard
3 1/2 cups organic chicken stock
8 slices bacon
1/2 white onion, finely chopped
6 baby new potatoes, skin on
1 cup lentils
1/2 cup quinoa
1 tbsp white balsamic vinegar or lemon juice
4 tbsp goat cheese (lavendar goat cheese is ideal)
1 tbsp fresh ground black pepper
Add juice, sage, and rosemary to a microwave-safe bowl. Microwave for 2 minutes. Let sit for 10 minutes. Strain the mixture into a Pyrex measuring bowl.
Add mustard and stir with a fork. Add chicken stock. You should have 2 cups total liquid.
Cook bacon slices. Pat dry with paper towels to remove any excess grease, then remove fat with cooking shears.
Put the bacon in a stock pan and add onion. Slice the potatoes and add to pot. Simmer until potatoes are done, 10-15 minutes. If it gets too dry, add stock.
Rinse the lentils and add to the pot. Add 2 cups stock and black pepper to taste. After several minutes, rinse and add the quinoa to the pot as it will cook first. Boil gently util the lentils are done, about 20-30 minutes total.
Turn off the heat. Stir in white balsamic vinegar. Serve warm. Just before serving, add a dollop of goat cheese to the top of each serving.
Serves 4 for lunch.