It's Sunday night and here's what's dinner

4 ounces diced bacon
(or the pre-cooked crumbles-- if you use the crumbles, use 2 tablespoons olive oil )
1/2 cup diced onion
1/2 cup diced raw coleslaw mix
1/4 cup diced carrots
1 teaspoon minced garlic
1 pound lentils
1 bay leaf
1 pinch thyme (or a sprig if you have it fresh)
4 cups chicken stock plus a little extra to make them a little juicy

In a saucepan set over medium heat, saute the bacon until crispy, about 7 to 8 minutes. (if you are using the crumbles, skip this step and use olive oil for the next part. Do once around the pan (as Rachel Ray would say) Remove and reserve the bacon from the pan and saute the vegetables in the bacon fat for 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the lentils and stir to cover in the fat and fold in the bay leaf and thyme, about 2 minutes. Add the chicken stock to the pan and bring to a boil. Reduce to a simmer and cook until the lentils are soft, about 30 to 35 minutes. Stir the reserved bacon (or the bacon crumbles) into the lentils and cover to keep warm. Add a little extra chicken stock to make these a little jucy if the stock has been absorbed.

This is a yummy side dish or you could add chopped leftover Easter ham, chicken, or fish to the leftovers.

Tonight we are adding Sea Bass to the mix. I found a great frozen (I know, I know but it has been pretty good and sooo convenient) fish at Costco in the freezer case, portion packaged.

For the marinade, I used about 2T of good olive oil, chopped garlic and thyme (so that the flavors are compatible). With a preheated grill pan, you get a nice crispy outside to the moist fish inside.

You can grill the seabass or use a grill pan about 4-6 minutes per side. If your steaks are thinner than 1 inch, reduce the cooking time slightly. If they are thicker, increase the cooking time.

Serve a green veggie or a salad on the side.