January 22, 2013

Our favorite lentils:

Lovely lentils!

Lovely lentils!

This morning I started prepping dinner, sauteed onions, stirred in lentils and tomatoes, seasonings and broth, simmered while I got ready for work and then chilled until I got home. Added the mushrooms and zucchini.  So simple, yet wonderfully satisfying.

Here is the recipe, verbatim.  But I used Canadian bacon instead of frying up bacon, and I find I need quite a bit more liquid (I use broth) than indicated.  Wonderful for a winter evening.  But we enjoy it throughout the year!



  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Finely Diced
  • 2 strips Bacon, Roughly Chopped
  • 2 cloves Garlic, Crushed
  • 1 cup Green Lentils
  • 1 can (14.5 Oz. Can) Crushed Tomatoes
  • 2 cups Low Salt Stock
  • 1 whole Zucchini, Diced
  • 6 whole Button Mushrooms, Diced
  • Pepper To Taste
  • Chopped Parsley, To Taste
 Preparation Instructions

Fry the onion in oil until soft. Add bacon and fry for a minute or two. Stir in garlic and lentils and stir until lentils are covered in oil. Add tomatoes and about a cup of the water or stock. Bring to a boil, then cover and simmer, stirring occasionally. Add more water as the lentils cook, as they absorb a lot.

After an hour of simmering, add zucchini and mushrooms and return to a simmer. You’ll need to taste the lentils to make sure they are soft, but after about 1 ½ hours, they should be done. Test for seasoning—you’ll want to add pepper and stir through chopped parsley.



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