by Jennifer Ann
View
my 18 recipes »
Photo by Jennifer Ann
epickles's Testing Notes:
Expand CollapseJennifer Ann's Notes:
4 thick cut slices of bacon (Nueske's is a good choice) Ask a question about this ingredient
2 cups low sodium chicken stock Ask a question about this ingredient
2 cups water, plus more as necessary to wilt the escarole Ask a question about this ingredient
1 cup Lentilles du Puy (small French green lentils) Ask a question about this ingredient
2 Bay leaves Ask a question about this ingredient
1 tablespoon Olive Oil Ask a question about this ingredient
3 leeks, white and pale green parts, thinly sliced Ask a question about this ingredient
2 peels of orange zest (about 1" x 3", each) Ask a question about this ingredient
1 small bulb fennel, finely chopped Ask a question about this ingredient
1 medium carrot, finely chopped Ask a question about this ingredient
Freshly ground pepper, to taste Ask a question about this ingredient
1 medium head of escarole, coarsely chopped Ask a question about this ingredient
2 teaspoons best quality balsamic vinegar Ask a question about this ingredient
2 tablespoons heavy whipping cream Ask a question about this ingredient
Place chicken stock, water, bay leaves, and lentils in a medium sized sauce pan over medium heat; bring to a boil, then reduce to a simmer, and cook until lentils are al dente (on the softer side) - about 40 minutes; add more water, as necessary, to keep the lentils from drying out.
Ask a question about this stepIn the meantime, fry bacon until crisp in a dutch oven; remove with tongs to drain on paper towels and set aside, reserving about 2 Tablespoons of the bacon fat in the dutch oven.
Ask a question about this stepAdd oil to the bacon fat in the dutch oven; add leeks and orange zest strips and saute over medium heat until leeks are just beginning to soften; add fennel, carrots, and a good dose of black pepper, and saute until the vegetable are crisp tender; remove from heat until lentils are cooked.
Ask a question about this stepWhen the lentils are finished cooking, stir them, with 1/2 cup of the cooking liquid (add more water, if necessary), into the vegetables in the dutch oven; bring to a simmer, add escarole, and cook until escarole is withered.
Ask a question about this stepRemove from heat; stir in vinegar; stir in cream, adjust salt and pepper to taste; transfer to favorite serving bowl; top with crumbled bacon, and serve.
Ask a question about this stepThis sounds wonderful! Would go great with the Creamy Baba Ganoush Soup recipe I just posted! You've inspired me again Jennifer Ann! Congratulations on your recipe in the cookbook - Can't wait to get a copy!!!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I cooked this last night and loved the combination of orange and fennel with the lentils. Since it is springtime, I eliminated the bacon to make it lighter. The addition of balsamic vinegar really makes the dish bright. Loved it. Thank you!