duckAs seen in our November 2015 show, these make a wonderful back ground or side for the brined pan-seared duck breast, pictured left.


  • 1 tablespoon EVOO
  • 1/2 cup lentils, Umbrian, Idaho, Washington
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 teaspoons "Flavors for Frying" (see recipe)
  • 1 Tablespoon EVOO
  • 1/2 cup each fresh fennel, small dice, fresh carrot, fresh onion, all small dice
  • 2 tablespoons parsley, chopped (we prefer Italian parsley)


Place EVOO in sauce pan over medium heat. Add lentils, water, salt, and spice blend. Bring to boil; reduce to steady simmer for 15-20 minutes, until most of the liquid is gone and lentils are tender, not mushy.  Meantime, place second EVOO in medium saute pan over moderate heat and add the vegetables. Season with salt and cook until they are tender and still al dente. Add the vegetables to the lentils and serve immediately.


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