BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

LENTILS (with optional HOUSE CURED PORK BELLY)

By:


Leave out pork belly for Vegetarian applications.

Ingredients:

  • As needed EVOO

  • 2 medium shallots, minced
  • 4 cloves garlic, minced
  • ½ each fennel, minced
  • 1 carrot, minced
  • ½ cup dried lentils
  • 16 ounce mushroom or vegetable (without yeast and salt) stock, heated
  • To Taste: thyme, sea salt,  ground pepper, ground coriander
  • ¼ cup house cured pork belly or cooked bacon, diced, hot

Method:

Lentil method: heat EVOO in large sauce pan; add shallots and garlic and cook until translucent; add fennel and carrot; cook for 2 minutes; add lentils and cook to toss; add stock and bring to a simmer – cook gently until lentils are “just” tender, approximately 20 minutes; add thyme, salt, pepper and coriander. Toss in bacon; heat through and remove from stove to cool.
LENTIL BARLEY CAKE ASSEMBLY



Ingredients:

  • 2 cups barley mixture

  • 4 cups lentil mixture
  • 1 cup panko bread crumbs, optional
  • 3 Tablespoons butter or EVOO

Method:

Method: place cooled barley mixture in a large bowl; add half the lentil mixture and place remaining half of lentil mixture in food processor; pulse to make a medium paste and add to bowl; gently toss to combine all mixtures; mold into cakes and dredge in panko if desired.  At service melt butter or oil and heat cakes to brown and cook through.




TO RECIPES

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