The recipe is designed for easy clean up and you can easily scale it
up or down using common utensils found in the kitchen, i.e. no need for
fancy instruments or measuring devices.
A variation of 2024-02-25-Beluga-Lentils.
Ingredients
- 1 pint lentils, sorted and washed
- 2 pints water
- 3 tablespoons olive oil
- 1 slice bacon, diced
- ½ onion, diced
- 1 carrot, 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 carrot 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
