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Lovely Lentils

by on November 30, 2009 in Legumes, Main Courses

See this recipe post on Mummy Is Cooking’s site!

November 30, 2009 LegumesMain Courses
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty Easy

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Recipe Description

This dish will even tempt those who say they don’t like lentils, and will definitely please confirmed lentil eaters. It requires very little preparation, but takes a while to cook, so it’s the perfect thing to make on a Sunday afternoon for dinner through the week. It serves four as a soup or a light meal, and is the perfect accompaniment to some good sausages for a heartier meal.

Preparation Instructions

Fry the onion in oil until soft. Add bacon and fry for a minute or two. Stir in garlic and lentils and stir until lentils are covered in oil. Add tomatoes and about a cup of the water or stock. Bring to a boil, then cover and simmer, stirring occasionally. Add more water as the lentils cook, as they absorb a lot.

After an hour of simmering, add zucchini and mushrooms and return to a simmer. You’ll need to taste the lentils to make sure they are soft, but after about 1 ½ hours, they should be done. Test for seasoning—you’ll want to add pepper and stir through chopped parsley.

As a variation, you could add some cumin or other spice and substitute the parsley with coriander.

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ whole Onion, Finely Diced
  • 2 strips Bacon, Roughly Chopped
  • 2 cloves Garlic, Crushed
  • 1 cup Green Lentils
  • 1 can (14.5 Oz. Can) Crushed Tomatoes
  • 2 cups Low Salt Stock
  • 1 whole Zucchini, Diced
  • 6 whole Button Mushrooms, Diced
  • Pepper To Taste
  • Chopped Parsley, To Taste

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