2 Tbsp. olive oil
1 small onion, diced
½ cup raw bacon or pancetta, chopped into pieces
4 cups corn
1 clove garlic, minced
2 med. zucchini, diced
1 yellow bell pepper, deseeded & diced
2 cup tomatoes, chopped
2 Tbsp. fresh basil, chiffonade
2 cups cooked lentils
Sea salt and freshly ground pepper
Cook lentils according to package directions.
Heat oil in sauté pan over medium-high heat. Sauté bacon and onion until onion is transparent. Add corn, garlic, and bell pepper. Sauté 3-4 minutes. Add zucchini and tomatoes. Stir occasionally, until vegetables are tender.
Add remaining ingredients including lentils and sauté together until all incorporated and cooked through.