Greg Doyle, Grant King, Katrina Kanetani

Lentils — Cooked

Name: Lentils — Cooked
Cuisine: Australia
Ingredients: 1 dessertspoon finely diced pancetta; 1 teaspoon double brown chicken stock; 1 teaspoon sherry vinegar; salt and pepper; 1 teaspoon duck fat; 20 g (¾ oz) french shallot, finely diced; 1 sprig thyme; 20 g (¾ oz) carrot, peeled and finely diced; ½ teaspoon puréed garlic; ½ onion, cut in half; 20 g (¾ oz) smoked bacon, trimmed; 500 g (1 lb 2 oz) dried green lentils; 1 carrot, peeled and sliced lengthways; 2 cloves garlic, bashed; 100 g (3½ oz) lentils, cooked as above; 1 bay leaf

Preparation info

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Ingredients: First Stage

500 g (1 lb 2 oz) dried green lentils

Oceania
Australia
Sydney
Side dish
Gluten-free

Method

Method: First Stage

Place the lentils in a pan and cover with water. Bring to the boil, remove from the heat and drain. Place in another pan, cover with fresh water and add the bacon and vegetables. Bring to the boil and simmer for 10-15 minutes, or until the lentils are tender. Drain immediately and spread the lentils on a tray to cool. Pick out and discard the bacon, herbs and veget