Prep 15 mins
Cook 45 mins
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.
- 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
- Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
- Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
- Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
- 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.
- 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).
YUMMY, satisfying dish that can easily be meatless. With all the spices, I didn't miss the meat @ all. I sauteed the spices with the softened veggies for a few minutes before adding the veg broth that aroma alone made me hungry! The "gravy" is a rich brown & tasty. I will most definitely make this again. Thanks for sharing the recipe.
My family loves this recipe! I make it often. It is a good base recipe for many variations. It is good with whatever flavor stock I have on hand. I have also made it with kielbasa instead of bacon. Keep the bacon (or kielbasa) in the recipe and cook the veggies in just a tiny bit of the grease for great flavor. It find the recipe a little bland without bacon. I thoroughly recommend adding the poached egg, too! Thanks for a great family staple!
OK, I was out of celery and celery seed, I used onion instead of shallot, left out the bacon and used dried parsley instead of fresh. With those substitutions and omissions, and sprinkled with lemon juice, this is my new favorite lentil recipe. It had a nice kick from the cayenne, and I can't wait to try it again with some turkey bacon. AWESOME! Thanks!