BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL BEANS, LEGUMES & NUTSGREEN LENTILS WITH BACON AND POTATO (4-6 PORTIONS)
Ingredients:
As needed Extra virgin olive oil
¼ natural bacon, minced1 shallot, minced
1 clove garlic, minced
1 each, small leek, minced
1 each small carrot, minced
½ each fennel bulb, minced
1 cup cooked green lentils, in tact
8 ounce mushroom stock, heated
2 teaspoon marjoram as needed sea salt,ground pepper and ground coriander
1 tablespoon salted butter
3 cups cooked russet potato, ¼” dice
Method:
Heat EVOO in large sauce pan; add bacon and render to crisp; drain of fat and reserve; add shallots and garlic and cook until translucent; add leek, carrot and fennel and cook for 2 minutes; add cooked lentils and cook to heat through; add enough stock to just moisten. Meanwhile heat reserved fat in a large sauté pan; add potatoes and cook to brown and heat through; add potatoes to lentil mixture; add marjoram, salt, pepper and coriander. *Mushroom Stock: rough chop 1½ # cremini mushrooms and place in large stock pot with 2 quarts water; bring to a simmer and cook for 2 hours; strain and reduce by half; keep warm for service.
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