A few days ago, I made the decision to enter the Lentil Recipe Revelations Challenge. I discovered the beauty of lentils in my adulthood and I enjoy a good lentils recipe. In preparation for this contest, I researched what spices and other ingredients compliments lentils. I discovered that bacon, bell pepper, cumin and garlic are great with lentils. I love all of these ingredients. Below is my creation. It’s my take on a “pilaf”. My lentil pilaf is great as an appetizer or as a side dish served with seafood. I even think this lentil pilaf would be great in a burrito.
1/2 cup of green lentils, rinsed
2 cups of Lipton tea broth
Kosher salt to taste
Freshly ground black pepper to taste
6 cloves of garlic, pressed or smashed
1 tablespoon of butter
1/2 cup of bell peppers, medium dice (red, yellow and green)
1 teaspoon of cumin
1 teaspoon of sherry vinegar
2 -4 strips of bacon, cooked, crispy (preferably center cut)
1 tablespoon of sour cream
1. Wash lentils thoroughly. Place lentils in a pot with onion broth. Add a generous pinch of salt and 3 cloves of garlic pressed or smashed and simmer over moderate heat until al dente, about 20-25 minutes. Drain liquid from lentils and set aside.
2. In a pan, melt butter. Add the remaining pressed garlic and saute. Add the peppers, salt and black pepper to taste and cook for 3 minutes. Add the lentils and stir. Add just enough leftover onion broth to be seen and cook until most of the broth is absorbed. Add half of the the cumin and stir. Drizzle the sherry vinegar over the lentils. Plate the lentils and garnish with bacon and chives. Finish the plate with a dollop of sour cream seasoned with with remaining cumin to taste.
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