Recipe by TooAllergic
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.
Top Review by Jmommy209
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!
- 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 See How It's Made
- 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).