Tags: recipe slow-carb-diet

This recipe is designed for easy cleanup and can be easily scaled up or down using common kitchen utensils—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 chili
• ¼ teaspoon black pepper
• 3 teaspoons salt

Steps

1. Brown the bacon in medium-heated oil for 1 minute.
2. Sauté the onions and carrot with the browned bacon for 2 minutes.
3. Add the lentils and spice mix, and gently stir for 45 seconds.
4. Add water and bring to a boil.
5. Lower the heat to simmer.
6. Set a timer for 40 minutes. Check for doneness and adjust with 3-minute intervals to achieve the desired texture. (The fewer times you open the lid, the better the taste.)

Serving

Serve 3 to 4 tablespoons for breakfast. The pot of lentils should last a week.

To serve this recipe for dinner, double the amount of spice mix (keep the salt amount the same). In step 1, add 250 grams of ground meat, and in step 3, incorporate half a can of tomato sauce. Serve two ladles of lentils with two tablespoons of wild rice and a side of salad.

2024-03-09: Green Lentils