by crispywaffle
View
my 6 recipes »
Photo by crispywaffle
crispywaffle's Notes:
Expand1 cup Puy lentils (green lentils) Ask a question about this ingredient
3 strips of bacon, diced Ask a question about this ingredient
4 cups water Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/2 medium onion, diced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1-1/2 teaspoon salt Ask a question about this ingredient
ground black pepper to taste Ask a question about this ingredient
Pick over and rinse the lentils. Place them in a large saucepan or Dutch oven, and cover with the water. Add the bayleaf. Bring the lentils to a boil, lower heat and simmer, covered, for 30 minutes.
Ask a question about this stepWhen the lentils are cooked, drain them in a colander, reserving about a cupful of the liquid. Discard the bay leaf. Set aside the lentils.
Ask a question about this stepSet the saucepan or Dutch oven back over medium heat. When hot, add the bacon. Fry until crispy and brown. (Don’t drain the oil). Add the onion and garlic and sauté until the onion is soft. Add the cumin and fry until fragrant.
Ask a question about this stepAdd the lentils back into the pot and salt and pepper. If the mixture looks dry, stir in some of the reserved liquid. Simmer for another couple minutes.
Ask a question about this stepRemove from heat and stir in the mint.
Ask a question about this step
Merrill is a co-founder of food52.
