Lentil Stew (skdadl)
Ok: the recipe I have says to start off by frying the life out of six slices of bacon. Once they’re crispy, remove them from the large stewing pot you fried them in; let them grow rigid on a plate somewhere so that you can crumble them in later; and pour off most of the bacon fat. I don’t do that. That is far too virtuous for moi. I start off with an entire package of bacon, (NOTE: if using entire package of bacon double recipe amounts) which I slice up into four shorter lengths (you can do the whole package’s-worth with three cuts). I fry all that bacon up in my Dutch oven until it is moderately done, not crispy, though, and then I proceed. I do not take the bacon out, nor do I pour the bacon fat off. Lord, be merciful unto me, a sinner.
- 3 (or more) carrots, sliced
- 2 (or more) stalks celery, sliced
- 1 (or more) onion, chopped
- 1 (or more) clove garlic, minced
- Cook over medium heat, stirring often, for 5 minutes or until onion is tender.
- 1½ (or more) cups dried green lentils, rinsed and picked over
- Stir to coat lentils with nice greasy bacon fat (skdadl’s instruction).
- 6 cups chicken stock
- 1 tsp grated lemon rind
- 1 bay leaf
- ½ tsp salt (if you want it I mostly don’t think it’s necessary)
- some quartered tomatoes
- Bring to boil. Reduce heat to medium; cover and simmer for 35 to 45 minutes, or until lentils are tender.
- Remove bay leaf.
- Stir in:
- ½ cup (or more) chopped fresh parsley
- ¼ cup lemon juice
- 1 tsp ground cumin
- see above