I love to cook. Really, I do. But sometimes when I get home from work I just can’t stand the thought of it. Unfortunately, that leaves me with only two choices: Call Luigi’s for a pie (which we did Monday night) or suck it up and cook something anyway (which I did last night). Sucking it up can be as easy as eggs and toast or I can actually produce something from the pantry, albeit something simple.

Enter the lentil. It’s hard to go wrong with lentils. They’re great for you, cook quickly, and pair well with lots of flavors, as they live somewere between tofu and wild rice on the “blank slate” continuum. The Young Ones connotations aside, they make for a perfectly fine meal.

I opted for a really easy preparation last night. While the lentils (green ones, this time) were simmering in about two inches of water, I cooked a few strips of bacon using the easiest method ever: Place bacon slices on a rimmed baking sheet and put into a cold oven. Heat the oven to 425 degrees, and the bacon is ready! (Seriously. No mess, no fuss, no hot grease […]