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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My idea of comfort food. I eat these all the time, either as a side dish for fish or (my favorite way) with a poached egg on top. Ingredients:
1 1/2 cups brown lentils |
2 tablespoons olive oil |
4 slices bacon, chopped (optional) |
4 garlic cloves (sliced) |
1 carrot (small dice) |
2 celery ribs (small dice) |
1 -2 shallot (fine dice) |
1 teaspoon sage |
1/2 teaspoon ground celery seed |
1 -2 teaspoon cumin |
cayenne (to taste) |
1 -2 cup vegetable stock (or chicken) |
1 lemon |
1/4 cup fresh parsley (chopped) |
salt and pepper |
Directions:
1. Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
2. Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
3. Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
4. Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.
5. Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).
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