GREEN LENTILS WITH BACON AND POTATO (4-6 PORTIONS)

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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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