mason jar with the lentils, and then cover with slightly
In a saute pan or shallow saucepan, cook the bacon until all of the fat has rendered.
Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
Add the lentils and cook, stirring, for about 1 minute, or until heated through.
Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
Check the seasoning, adding salt and pepper to taste. Serve warm.
luffy and plump.
Place lentils, 3 cups water, 1/2
0 minutes.
Tip the lentils into the pan and stir
Rinse lentils under cold water and remove
o a minute. Add the lentils, water, chile, and bay leaf
Heat the olive oil in a large wide saucepan on medium heat.
Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
Add the garlic; stirring for 1 minute longer.
Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
Remove lid and stir in the lentils and the currants with the rice.
Sprinkle with black pepper; garnish with parsley and lemon slices.
Note: Serves four as a side dish or serves two as a main dish.
Rinse the lentils and cull them for small
side.
For the lentils:
Cook the lentils in about 2
Combine lentils, water, and salt in a
o soften.
Add the lentils and the stock - and any
rom heat, stir in cooked lentils. Stir to coat.
In
hile you prepare the lentils.
Rinse the lentils and place in
nd keep warm.
Soak lentils for 30 minutes. Drain and
and cayenne pepper.
Pour lentils into bacon mixture and stir
or garnish.
Meanwhile place lentils, water (or broth) salt,and
Wash lentils (don't soak).
Bring to boil in kettle with water, salt and herbs.
Cover and simmer 15 minutes.
Cook onion and carrot slowly in olive oil until soft, 3 to 5 minutes.
Add to lentils with parsley, tomatoes and sherry.
Cover and simmer one hour, or until lentils are tender.
When ready to serve, put 1 tablespoon (or more) grated cheese in each bowl and top with lentils.
(The olive oil is very important to this recipe, as it adds a satisfying \"meaty\" flavor.)
A good budget recipe.
n the broth, tomatoes and lentils and bring to a boil
he paprika, salt, bouillon and lentils. Stir to distribute all the
Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
Add the lentils and stock and bring to a boil.
Cover and cook for 10 minutes, or until lentils are tender.
Stir through the lemon juice, parsley, salt and pepper.
While lentils are cooking, season the chicken with cumin.
Heat a non-stick frying pan and spray with cooking oil spray.
Cook chicken until cooked through.
Serve over lentils.
Lamb or fish fillets can be exchanged for chicken in this recipe.