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bacon garlic fennel carrots shallots thyme beluga lentils chicken stock salt fresh ground black pepper
Viewed: 57 - Published at: 3 years agoIngredients
- 2 ounces smoked bacon, diced
- 2 garlic cloves, thinly sliced
- 2 tablespoons finely diced fennel
- 2 tablespoons finely diced carrots
- 2 tablespoons finely diced shallots
- 1 tablespoon chopped thyme leaves
- 1/2 cup beluga lentils (Buy it)
- 1 1/2 cups chicken stock
- coarse salt
- fresh ground black pepper
Method
- 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.
