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.
ith black pepper, cumin, thyme, and cayenne pepper.
Pour lentils into
luffy and plump.
Place lentils, 3 cups water, 1/2
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.
Combine lentils, water, and salt in a
0 minutes.
Tip the lentils into the pan and stir
Rinse lentils under cold water and remove
Rinse the lentils and cull them for small
side.
For the lentils:
Cook the lentils in about 2
nd keep warm.
Soak lentils for 30 minutes. Drain and
o a minute. Add the lentils, water, chile, and bay leaf
rom heat, stir in cooked lentils. Stir to coat.
In
hile you prepare the lentils.
Rinse the lentils and place in
he other pot, put the lentils inches.
Cover both pots
Put soaked lentils and soyabeans in a cooker
For bagged lentils, follow the preparation listed on
br>
Add broth, wine, black beans, crumbled tofu, tomatoes, tomato
aucepan and saute the onion, lentils and half the celery for
br>Meanwhile, cook the drained lentils in boiling water for 12