Our favorite 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
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.