Lentils San Stefano
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
40
Spice
35
Sweetness
39
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
8 cups
Water (cold)3 tbsps
Olive Oil1 large
Onion (finely chopped)2 large
Garlic Cloves (finely chopped)1 tsp
Sugar1 tsp
Salt1 tsp
Black Pepper3 tbsps
Basil (chopped fresh)Directions:
1
Bring 3 cups water and bay leaf to a boil in a 2- to 3-quart saucepan, then add lentils and simmer, uncovered, 2 minutes
2
Remove pan from heat and let lentils soak 1 hour
3
Drain lentils in a colander
4
Cook pork fat in a 6-quart heavy pot over moderate heat, stirring occasionally, until deep golden and some fat is rendered, 6 to 8 minutes, then discard solids
5
(If using bacon, transfer with a slotted spoon to paper towels to drain and reserve for garnish
6
) Add oil to fat in pot and heat over moderately high heat until hot but not smoking, then fry bread, turning once, until golden, about 1 minute total
7
Transfer toasts to paper towels to drain and lightly season with salt
8
Add potatoes to fat in pot and sauté, stirring, until golden, 7 to 8 minutes
9
Transfer with a slotted spoon to fresh paper towels to drain
10
Add onion and garlic to pot and sauté, stirring, until golden, 6 to 8 minutes
11
Stir in lentils, tomatoes with their juice, sugar, salt, pepper, and remaining 5 cups water and simmer, uncovered, stirring occasionally, until lentils are just tender and stew is thickened, 40 to 45 minutes
12
Discard bay leaf and stir in potatoes, basil, oregano, and salt and pepper to taste
13
Thin stew with water if desired, then serve over toasts or with toasts on the side
14
Sprinkle with bacon if using
15
Bring 3 cups water and bay leaf to a boil in a 2- to 3-quart saucepan, then add lentils and simmer, uncovered, 2 minutes
16
Remove pan from heat and let lentils soak 1 hour
17
Drain lentils in a colander
18
Cook pork fat in a 6-quart heavy pot over moderate heat, stirring occasionally, until deep golden and some fat is rendered, 6 to 8 minutes, then discard solids
19
(If using bacon, transfer with a slotted spoon to paper towels to drain and reserve for garnish
20
) Add oil to fat in pot and heat over moderately high heat until hot but not smoking, then fry bread, turning once, until golden, about 1 minute total
21
Transfer toasts to paper towels to drain and lightly season with salt
22
Add potatoes to fat in pot and sauté, stirring, until golden, 7 to 8 minutes
23
Transfer with a slotted spoon to fresh paper towels to drain
24
Add onion and garlic to pot and sauté, stirring, until golden, 6 to 8 minutes
25
Stir in lentils, tomatoes with their juice, sugar, salt, pepper, and remaining 5 cups water and simmer, uncovered, stirring occasionally, until lentils are just tender and stew is thickened, 40 to 45 minutes
26
Discard bay leaf and stir in potatoes, basil, oregano, and salt and pepper to taste
27
Thin stew with water if desired, then serve over toasts or with toasts on the side
28
Sprinkle with bacon if using
29
*Available at specialty foods shops and natural foods stores
30
*Available at specialty foods shops and natural foods stores