1 Lb. Bacon, very small dice
12 Ea. Carrots, small dice
2 Ea. Onions, small dice
3 Oz. Ginger, peeled and minced
6 Heads Garlic, peeled and minced
6 Ea. Chilies, peeled and minced
5 Boxes Lentils, (approx. 4 lbs)
2 Ea. Bay Leaves
Salt and pepper to taste
Port wine to taste
Heat stocks. Crisp bacon. Sweat vegetables, chilies, ginger and garlic. Add
hot stocks (1:1) enough just to cover. Not soup, not risotto. Add seasoning
and bay leaves. Bring to a boil, then simmer for 4 to 5 minutes. Add port wine
to taste. Do not over cook!! Watch heat level! Cool in hotel pans over ice.
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