what do we do at my house when we’re bored?
try new recipes that may or may not go together, but sound delicious! tonight we went for lamb kofta (meatballs) & bacon, mushroom lentils. while they we’re both extremely good, we agreed we would not pair them together next time. they’re both very filling & kinda heavy plus they are both work-intensive. the lentils could definitely be a main course. the lamb actually could be a good starter if they were made into smaller balls. you can do all the prep beforehand.
the lentil recipe is from another blog, Leite’s Culinaria. again, better pictures.
- 2 Tbsp. pine nuts, lightly toasted
- 4 slices of white bread, crusts removed
- 1 lb. minced lamb
- 1/4 c. feta cheese, crumbled
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 clove of garlic, crushed
- 1 egg
- 1/4 c. flat leaf parsley, chopped fine
- 2 medium zucchini
- olive oil for frying
- 2 Tbsp. olive oil
- 2 cloves garlic crushed
- 4oo grams Italian tinned crushed tomatoes
- 1 tsp. basil, chopped
- pinch of sugar
- pinch of dried chili flakes
bacon & mushroom lentils
- 1 1/4 c. lentils, green or brown, rinsed
- 4 cups water or chicken stock
- 3 Tbsp. olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, chopped
- 2 Tbsp. unsalted butter
- salt & pepper
- 8 oz. mushrooms, chopped into bite-size pieces. try a mix of shitake, oyster & baby bella
- 3 Tbsp. flat leaf parsley, chopped
- 1 tsp. lemon juice
- 6 – 8 slices of bacon
place the lentils in a large saucepan, cover with the water or stock, and bring to a boil. lower the heat and simmer gently until tender, at least 35 minutes or so. Drain well. (note: ours took about 30 mins. just keep tasting.)
heat 2 Tbsp. of the oil in a skillet over medium heat, add the onion and sauté just until softened, about 5 minutes. add the garlic and cook for 2 minutes more. add the butter, the remaining oil, and the mushrooms and sauté until the mushrooms are tender. season with salt and pepper. add the lentils, the 3 tablespoons of chopped parsley, lemon juice, salt, and pepper and heat, stirring, just until warmed through. taste and season the lentils accordingly with more lemon juice, salt, and pepper.
meanwhile, in a separate skillet, fry the bacon until crisp.
sprinkle the lentils with the parsley and bacon, left whole or crumbled into pieces, the more the better.
and the final plate……