| Yield 1X: | 450.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, chili | ||
| Portions: | 75.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 1.2.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| French lentils | 5 | |
| Bacon | 1 | 4.00 |
| Garlic, minced | 6.00 | |
| Onion, small dice | 3 | |
| Celery, small dice | 1 | 8.00 |
| Carrot, small dice | 1 | 8.00 |
| Thyme (bunch) | 1.00 | |
| Bay leaf (each) | 4.00 | |
| Parsley stems (bunch) | 1.00 | |
| Chili, whole | 2.00 | |
| Pork stock | 15 |
Carefully measure and prepare all ingredients. Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until the bacon renders, then add the garlic.
Cook for one minutes, stirring, then add the other vegetables, and season with salt and pepper. Stir, then cover. Cook until the vegetables are completely soft,
then add the lentils and stock. Bring to a boil, then reduce to a simmer. Skim. Tie the herbs and bay leaves in string, then add to the pot. Cover, and cook until the lentils are soft and the liquid has been abdorbed. Season to taste with salt and pepper. Transfer to a sheet pan to cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.