Mainly for slow-carb diet.
Ingredients
- 1 pint lentils, sorted and washed
- 2 pints water
- 3 tablespoons olive oil
- 4 slices bacon, diced
- ½ onion, diced
- 1 celery stalk, diced
Spice Mix
- ¼ teaspoon cumin
- ¼ teaspoon ancho chilli
- ¼ teaspoon black pepper
- 3 teaspoons salt
Steps
- Brown bacon in medium heated oil, 1 min
- Sauté onions and celery in browned bacon, 2 min
- Add lentils and spice mix, gently stir, 45 sec
- Add water, bring to boil
- Lower heat to simmer
- Set a timer to 40 min, check doneness and adjust with 3 min
intervals to obtain desired doneness. (The fewer times you open the lid,
the finer the taste)
Serving
3 or 4 tablespoons for breakfast, the pot of lentils should last a
week.
To serve this recipe at dinner, increase spice mix by 2x (except
salt). Add 250 grams of ground meat at step 1 and ½ can of tomato sauce
at step 3. Serve 2 ladles of lentils with 2 tablespoons of wild rice and
some salad.
2024-03-09-green-lentils
