 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove the pre-cooking items before moving on to the braising. Prep time includes both steps Ingredients:
1 cup dried lentils, rinsed and drained |
1/2 small onion |
1 celery rib |
1 small carrot |
2 bay leaves |
1 teaspoon vegetable oil |
4 slices smoked bacon, diced |
1/4 cup carrot, finely diced |
1/3 cup leek, finely diced |
1/3 cup onion, finely diced |
1 garlic clove, finely minced |
1/4 cup white wine |
1 cup chicken stock |
3 tablespoons butter |
2 tablespoons creme fraiche (can use sour cream as substitute) |
1/4 cup chopped parsley |
Directions:
1. Pre-Cooking Lentils.
2. 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
3. 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
4. Braising Lentils.
5. 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
6. 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
7. 3. Add wine to deglaze, scraping any crispy brown bits.
8. 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
9. 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
|
|