Ginger Lentils

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

Veal stock

Chicken stock

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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