timscience: (strange food)
This one's for you, [livejournal.com profile] motodraconis!

Serves 2 as a vegetable side dish. Bacon is, of course, a vegetable.

1/2 cup Puy lentils (I use the Merchant Gourmet ones as they don't need any of the soaking malarkey)
1 cup water
1/2 dozen cherry tomatoes or 3 or 4 normal sized.
2 cloves garlic
2 rashers back bacon
1 good squeeze tomato puree
1 small green chilli
1 tsp annatto seeds (optional but good for extra redness)
Last but very important, 2 tsp Seasoned Pioneers Pimienton Dulce. This is basically the paprika of the gods and instantly turns all goulashes, bologneses and tomato based dishes into things of joy. It towers over supermarket paprika like a rich red powdery colossus. It costs £1.95 and cheap at the price.

Finely chop the chilli and garlic into a heavy based pan (my mum's old Le Creusets are ideal for this kind of thing). Heat with olive oil until bubbling and slightly brown. Chop and add the tomatoes and continue to heat until they have broken down a little.

Add the lentils then quickly add the water. Bring to boil then reduce to a simmer.
Add the annatto seeds and tomato puree and a pinch of salt.

Allow to simmer for 15 minutes, then add the pimienton dulce.

Alow to simmer for another 15 minutes. While you are doing this, chop and fry the bacon in a little olive oil and add to the lentils. Keep an eye on it as you may need to add more water if it dries out. It should be a bit gloopy.

Serve with meat.

May 2017

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