BOB & LENORE's COOKBOOK

LENTILS & POTATOES

This is sort of a lentil hash that is a good accompaniment for meat or fish, and also stars as a center of the vegetarian plate. To make it into soup, add more stock or stock with water, and serve with dollop of creme fraiche and a swirl of EVOO.

Ingredients:

As needed EVOO
2 oz. shallots, minced
2 cloves garlic, minced
1 oz. leek, minced
1 oz carrots, minced
1 oz fennel, julienne opt. 3 oz lentils
16 oz stock (vegetable), heated
TT marjoram, sea salt, ground pepper, ground coriander
3 TBS salted butter
3 oz potato, blanched, small dice

Method:

heat EVOO in large sauce pan; add shallots and garlic and cook until translucent; add leek, carrot and fennel and cook for 2 minutes; add lentils and cook to toss; add stock and bring to a simmer – cook gently until lentils are “just” tender; add marjoram, salt, pepper and coriander. Reserve warm. Meanwhile heat butter in a separate pan and cook until frothy and lightly browned; add potatoes and leave to cook for 3 minutes; potatoes should begin to brown; toss gently to keep them in tact and finish cooking/browning; add drained lentils and toss to heat together; remove and serve hot.

TO RECIPES

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