From the Carmine’s book
I love, love, love, lentils. I’ve made them all different ways. This way is one of the most delicious.
Once again, Carmine’s has outdone themselves. I think it is funny that the first time I ever went to Carmines was in the Bahamas. It was the cheapest meal of all the options. Turned out to be really good too.
Atlantis at the Bahamas, was by far, the most expensive, “no sex” vacation I’ve ever taken. It does not take much for me to enjoy a vacation…..
2 slices of bacon diced
5 or 6 oz sausage meat (sweet Italian sausage)
2 oz diced pancetta
1 onion peeled and coarsely chopped
1 clove Garlic finely chopped
2 carrots chopped
2 celery ribs chopped
1 russet potato peeled and diced
2 plum tomatoes diced
1 ½ cups lentils
5 or 6 cups chicken stock
2 tablespoons Olive oil
1 tablespoon unsalted Butter
½ teaspoon thyme
½ teaspoon oregano
2 bay leaves
1 teaspoon salt
¼ teaspoon fresh ground pepper
Heat the olive oil and butter in a stock pot.
Add the diced bacon and pancetta and sauté until lightly brown.
Add the onion, celery, carrot, and garlic and sauté until soft and translucent.
Add the lentils, herbs and spices, salt and pepper
Add the chicken stock.
Simmer for about 45 minutes
Brown the sausage in a separate pan breaking it up into small chunks
After the lentils have cooked for about 45 minutes, add the browned sausage to the lentils. Add the potatoes and cook until the potatoes are tender about 20 – 30 minutes.
Serve in your favorite bowl. Garnish with fresh parsley.
Kiss yourself for making deliciousness
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