May. 7th, 2008

mirrorshard: (Tarragon)
Recipe as requested by [ profile] weegoddess.

Part 1: Take a generous pile of red lentils - I don't generally measure anything so I can't be more precise. Pour in a generous glug of soy sauce and a sprinkling of sea salt, and top up with cold water. Put it on to heat, and cook the lentils as you would normally - boil them for 15 minutes or so. I skim the foam off the top when it's boiling, but you don't have to if you can't be bothered. Around that point, add in a generous dose of sage and marjoram and leave it to simmer till Done.

Part 2: Take a moderate-to-generous amount of bacon, ham, or other dead pig product, chop it into small portions, and fry it up. When it's nice and hot, mix in some spices - I used smoked paprika and some rather nice urfa biber imported as a guest-gift by [ profile] sunspiral. After a while, turn the heat up to 11, toss it around a bit, and pour in a large glug of red wine vinegar or suitable substitute (either red wine or balsamic vinegar work well) and let that bubble off in a fun dramatic manner. When that's glazed on and there's no liquid left the bacon is done, so set it aside till the lentils are done.

Part 3: Add part 2 to part 1, and stir them around on the heat till they reach a suitable consistency. Then serve!

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags