French-Style LentilsMeris Resources2017-10-26T11:47:34-04:00
Presented by Bistro Pomme Verte
- 1/2 lb. slab bacon, diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 2 T chopped garlic
- 1 1/2 lbs. beluga lentils
- 1 1/2 cups red wine
- 3 cups chicken stock (plus more as needed)
- 1 T ground cumin
- 2 T salt
- 1 tsp. ground pepper
In a large saucepan, sweat bacon, carrots, onion and garlic until onions are translucent, about 5 to 7 minutes. Add the lentils, red wine and chicken stock and simmer for 10 minutes. Stir in cumin, salt and pepper. Cover and cook on low for 20 minutes, stirring occasionally. Add additional chicken stock as needed if mixture becomes too dry and sticks to the bottom of the pan. When lentils all are al dente, cover, remove from heat and allow to rest for 10 minutes. (The lentils will thicken slightly during this time.) Serve immediately.
NOTE: The restaurant serves this dish with wilted kale and seared Scottish salmon.