Lamb and Lentils

Name: Lamb and Lentils
Ingredients: 1/2 cup French green lentils; 2 tablespoons chopped bacon, pancetta, or prosciutto; 1 shallot, or 1/2 small onion, chopped; 1 small garlic clove, peeled and sliced; 1/2 rib celery, chopped, or the equivalent amount of fennel; About 1/4 small jalapeno or hot red pepper, chopped; 2 teaspoons light olive oil; 1/4 teaspoon dried thyme; 1/3 bay leaf; Leftover cooked lamb, cut in small pieces; Salt

11 ingredients

7 steps

Ingredients

1/2 cup French green lentils
2 tablespoons chopped bacon, pancetta, or prosciutto
1 shallot, or 1/2 small onion, chopped
1 small garlic clove, peeled and sliced
1/2 rib celery, chopped, or the equivalent amount of fennel
About 1/4 small jalapeno or hot red pepper, chopped
2 teaspoons light olive oil
1/4 teaspoon dried thyme
1/3 bay leaf
Leftover cooked lamb, cut in small pieces
Salt

Directions

1

Rinse and drain the lentils.
2

Saute gently in a small pan the bacon, shallot, garlic, celery, and jalapeno in the olive oil for about 5 minutes, until the vegetables have softened.
3

Add the lentils, thyme, and bay leaf, and cover by an inch with water.
4

Bring to a boil, then turn down the heat, cover, and simmer for about 20 minutes, adding more water if necessary.
5

Fold the lamb pieces into the lentils.
6

Salt to taste, and cook another 5 minutes.
7

Then supper is on the table.